German Christmas Crescent Cookies

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German Christmas Crescent Cookies
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Health Score:
39 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 34 min.
Ready in
Calories:
82
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie82 cal.(4 %)
Protein1 g(1 %)
Fat4 g(3 %)
Carbohydrates9 g(6 %)
Sugar added6 g(24 %)
Roughage0.8 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin K0.4 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.4 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate2 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium51 mg(1 %)
Calcium6 mg(1 %)
Magnesium9 mg(3 %)
Iron0.4 mg(3 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids2.3 g
Uric acid3 mg
Cholesterol8 mg
Complete sugar6 g

Ingredients

for
60
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
How healthy are the main ingredients?
sugaralmondsugar

Preparation steps

1.

Combine the flour, almonds, sugar and chopped butter and quickly knead until smooth.

2.

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.

3.

Preheat the oven to 160°C (approximately 325°F) convection. Line 2-3 baking sheets with parchment paper.

4.

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.

5.

While still warm, roll the vanilla crescents in powdered sugar.

6.

Mix the remaining mocha powder with the sugar and roll the mocha crescents in it.

7.

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.