German Christmas Crescent Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 82 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 51 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 280 grams Pastry flour
- 100 grams blanched, ground almonds
- 70 grams sugar
- 210 grams cold butter
- 1 ½ Tbsps cocoa powder
- 2 Tbsps Mocha powder (instant)
- 1 Vanilla bean (split lengthwise and seeds scraped out)
- Pastry flour (for dusting)
- 100 grams powdered sugar (for rolling)
- 6 Tbsps sugar (for rolling)
- 80 grams Milk chocolate couveture
Preparation steps
Combine the flour, almonds, sugar and chopped butter and quickly knead until smooth.
Divide the dough into 3 portions. Knead the cocoa powder, vanilla bean seeds and 1/2 of the mocha into separate portions. Cover the portions in plastic wrap and let rest for about 30 minutes.
Preheat the oven to 160°C (approximately 325°F) convection. Line 2-3 baking sheets with parchment paper.
Shape the dough into strands and cut into 1 cm (approximately 1/3 inch) thick slices. Shape into crescents and arrange on the prepared pans. Bake for about 12 minutes.
While still warm, roll the vanilla crescents in powdered sugar.
Mix the remaining mocha powder with the sugar and roll the mocha crescents in it.
Let the chocolate crescents cool slightly. Chop the chocolate coarsely and melt over a hot water bath. Dip the chocolate crescents halfway into the melted chocolate, let dry on a wire rack.
