Sweet, Yet Healthy Holiday Cookies

Chocolate Hazelnut Crescents

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Chocolate Hazelnut Crescents
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Cookies are part of the Christmas season. Often there is a lot of sugar in these delicacies, which unfortunately can make us ill when enjoyed in large quantities and in the long run. Obesity, diabetes and cardiovascular diseases are the best known of these. Nevertheless, you don't have to do without cookies completely, just prepare them with a lower sugar content, as here with the chocolate-nougat croissants, and enjoy them consciously. By the way, the feeling of sweetness is just a matter of getting used to it, i.e. if you eat less sugar, cookies with only a little sugar will also seem very sweet to you.

Couverture chocolate is a term for high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with tempering, gives the chocolate more shine, a firm snap when broken, and a mild creamy flavor.

You can also decorate the cookies with less chocolate. For example, it is possible to melt only2.5 grams of dark chocolate couverture with 2 tsp of coconut fat and add 2 tablespoons of chopped nuts. Spread one half of the croissants thinly with the chocolate-nut glaze.


3 ½ ounces butter
7 ounces chocolate hazelnut spread
2 eggs
1 pinch salt
1 packet Vanilla sugar
3 ½ ounces powdered sugar
10 ½ ounces Pastry flour
½ teaspoon Baking powder
5 ounces Dark couverture chocolate
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Preparation steps


Knead together butter and chocolate spread. Add eggs, a pinch of salt, vanilla sugar and icing sugar and mix well. Combine flour and baking powder and gradually knead into chocolate mixture. Wrap dough with plastic wrap and refrigerate about 1 hour. 


Preheat the oven to 350°F. Line a baking sheet with parchment paper. Divide dough into 5 portions, shaping each into a thin roll about  20 inches long. Cut each roll into 8 equal pieces and shape into small crescents. Place crescents on a baking sheet.


Bake crescents until light brown, about 10-15 minutes. Allow to cool briefly on the sheet, then transfer to a write rack to cool completely. 


Heat couverture chocolate in a double boiler and dip the tips of each crescent into the couverture. Allow to dry completely on wire rack.


Store in an airtight container and serve.