Nusskipferl (Nut Crescents) are tasty cookies, very similar to Rugelach, and utterly delicious. They’re not difficult to make and a wonderful treat for all. They’re more of a pastry than a cookie, but oh, so good.

Nusskipferl (Nut Crescents)
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: German
Serves: 4 to 5 dozen
  • 1 package yeast; active dry
  • 4 Cups flour; unbleached, unsifted
  • 1 Cup butter; softened
  • 1 Cup sour cream
  • 3 egg yolks; large
  • 3 egg whites; large
  • 1 Cup nuts; ground (hazelnuts, walnuts, pecans or almonds)
  • 1 Cup sugar; or to taste
  • 1 teaspoon vanilla
  1. Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour.
  2. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla.
  3. Roll dough 1/8-inch thick. Cut out rectangles about 2- X 3-inches. Spread with 1 Tablespoon of filling.
  4. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crescents.
  5. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins.

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