Chocolate Dipped Chocolate Crescents
Nutritional values
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| 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 | 94 mg | (2 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the cookies
- 100 grams Dark chocolate (60-70% cocoa)
- 250 grams softened butter
- 100 grams sugar
- 100 grams ground almonds
- 300 grams Pastry flour
- For decorating
- 100 grams Dark couverture chocolate
- 100 grams white Couverture
- colorful sprinkle (or edible gold flake)
- 2 Tbsps powdered sugar (for dusting)
Preparation steps
Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and let cool. Beat the butter and sugar until light and fluffy. Slowly add the melted chocolate and mix well. Stir in the ground almonds and flour and knead for form a smooth dough. Shape the dough into a roll about 3 cm (approximately 1 inch) in diameter, wrap with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Cut the dough roll into 1 cm (approximately 3/8 inch) thick slices and shape each slice into a crescent. Place the crescents onto the prepared baking sheet and bake for 10 minutes, until golden brown. Remove from the oven and cool on a wire rack.
For decorating: Melt the dark chocolate and white chocolate separately in a double boiler. Dip half of the cooled cookies into the dark chocolate, about halfway up and the other half in white chocolate. Sprinkle with colorful sprinkles or edible gold flake and dust with powdered sugar.
