Chocolate-Nougat Crescent Cookies

Ingredients

• 150 g butter
• 150 g nut nougat
• 1 tbsp cocoa powder
• 2 Eggs
• 1 pinch salt
• 50 g powdered sugar from raw cane sugar
• 280 g spelt flour type 1050
• 0.5 tsp Baking powder
• 150 g dark chocolate couverture

Instructions

1. 1.

   Knead butter with nougat and cocoa together. Mix in eggs, a pinch of salt, and powdered sugar well. Combine flour with baking powder and gradually knead into the nougat mixture. Shape dough into a ball, wrap in cling film, and chill for about 1 hour.

2. 2.

   Line a baking sheet with parchment paper. Divide dough into five portions and roll each into a thin rope about 50 cm long. Cut each rope into eight equal pieces, shape them into small crescent shapes (kipferls), and place side by side on the tray.

3. 3.

   Bake kipferls in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–15 minutes until light brown. Let cool briefly, then carefully lift them from the sheet with a wide knife and set on a cooling rack.

4. 4.

   Meanwhile, roughly chop couverture chocolate and melt it over a water bath. Dip the tips of the kipferls into the melted chocolate. Allow to dry well on the cooling rack.

5. 5.

   Store in an airtight container.