Vanilla crescents are already one of our Christmas biscuit staples, so we have a slightly modified version for you: chocolate crescents! The only new ingredient is cocoa powder, which gives these biscuits a nice chocolatey flavour. For us the chocolate crescents are a pleasant change on the Guetzli plate!
Tip: If you aren’t a huge fan of cocoa powder, leave it out and dip the croissants in warm chocolate instead.
Ingredients
- 125 g flour
- 1 pinch salt
- 100 g Butter
- 1 egg yolk
- 40 g sugar
- 1 packet vanilla sugar
- 30 g cocoa powder
- 50 g ground almonds
- 4 tbsp powdered sugar
Servings: cookies
Units:
Instructions
- Put flour and salt in a bowl. Cut the butter into small pieces and add to the bowl.
- Mix everything quickly with cold hands until crumbly.
- Add the egg yolk, sugar, vanilla sugar, cocoa and almonds and knead it by hand to form a dough.
- Put the dough in a cool place for about 30 minutes. (With these temperatures, you could also put it outside for 15-20min).
- Shape the dough into finger-thick rolls. Cut off about 2cm and form crescents. Put them on a baking tray covered with parchment paper.
- Place the prepared crescents in a cool place for another 10 minutes before baking.
- Preheat the oven to 200°C.
- Bake the crescents in the oven for 10-15 minutes.
- Mix the powdered sugar and vanilla sugar together in a small bowl.
- Let the croissants cool down well. Then roll them with a fork / spoon in the icing sugar mixture.
What do you think?