Chocolate crescents

Chocolate crescents

Total: 2 hr 15 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 43 kcal
, Fat: 3 g
, Carbohydrate: 3 g
, Protein: 1 g

Ingredients

100 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

225g white flour
1pinch salt
2tbsp cocoa powder
1tsp bourbon vanilla powder
200g butter, cut into pieces, cold
140g shelled ground almonds
70g icing sugar
50g dark chocolate, finely grated
1 egg, beaten

To bake

½bag dark cake icing (approx. 60 g), melted
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How it's done

Dough

Mix the flour, salt, cocoa powder and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the almonds, icing sugar and chocolate. Add the egg, mix quickly to form a dough (do not knead), cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, shape the dough into rolls the width of your finger, cut into pieces approx. 2 cm long. Roll up the pieces of dough, shape into crescents, transfer to three baking trays lined with baking paper, chill for approx. 30 mins.

To bake

Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Allow the crescents to cool slightly on the tray, leave to cool completely on a cooling rack. Drizzle the cake icing over the top to create a lattice effect.

Good to know
Tip: Dust with a little icing sugar before icing.

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