Hazelnut and chocolate half-moons
Bredele recipe for a chocolate hazelnut variant of Vanillekipferl
Ingredients
- 120 g hazelnuts
- 250 g flour
- 175 g butter (at room temperature)
- 100 g sugar
- 80 g dessert chocolate
- 1 nice pinch salt
Instructions
- 1. Preheat oven to 175°C.
- Using a blender, grind the hazelnuts to a fine powder and mix in a bowl with the flour, butter, salt and sugar until smooth.
- Scoop out a little dough, shape into small rolls, taper the ends and bend the rolls into a crescent shape, then place on a sheet of parchment paper or silipat.
- Bake for 15 minutes at 175°C, then cool completely.
- When the cookies have completely cooled, melt the chocolate in a bain-marie, dip half the croissants in the melted chocolate and leave to set on a wire rack. Store in a metal box once the chocolate has hardened.