for 50 pieces

Dough

200 g	white flour
100 g	ground hazelnuts
80 g	icing sugar
2 tbsp	cocoa powder
1 pinch	salt
200 g	butter, cold, cut into pieces
1 tbsp	instant coffee
1 tbsp	water, hot

Icing

50 g	icing sugar
½ tsp	instant coffee
1 ½ tbsp	water, hot

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Dissolve the coffee powder in the water, add, combine quickly to form a soft, smooth dough – do not knead. Flatten the dough, cover and chill for approx. 1 hr.

Shape

Shape the dough into rolls the width of your finger, cut into pieces approx. 2 cm long. Roll out each piece of dough then shape into a crescent. Place on two trays lined with baking paper.

Bake

Approx. 10 mins. per tray in the centre of an oven preheated to 160 °C. Remove from the oven, allow the crescents to cool slightly on the tray, leave to cool completely on a rack.

Icing

Combine the icing sugar, coffee powder and water in a small bowl, mix well. Decorate the crescents with the icing.

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