1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside.

 

2. Add the butter and nougat to a large bowl and mix until creamy. Mix the flour with baking powder, gingerbread spice, cinnamon, and salt. Add together with the egg to the bowl and mix until you get a nice smooth dough. Divide the dough into two pieces and roll out each to a log with a thickness of about 0.8 inches (2cm). Cut the logs each into roughly 20 slices and form each slice to a ball first, then shape it into a crescent. Place with some space in between on the prepared baking sheets and bake one sheet at a time for about 11-12 minutes. Take out and let cool down on the baking sheet for a while, then remove (including the baking parchment) and place on a wire rack to cool down completely.

 

3. Dust the cooled crescents with confectioners’ sugar and store in a tin box with layers of baking parchment in between the cookies. The gingerbread nougat crescents should be good for about 3-4 weeks if you store them in a cooler place (not the fridge).