Coffee Crescent Cookies
Coffee, vanilla, and nuts give this Christmas cookie its delightful aroma. The recipe can be found on Spoonsparrow!
Ingredients
- 20 g instant coffee powder
- 300 g spelt flour type 630 (+1 tbsp for working)
- 50 g ground hazelnuts
- 50 g ground almonds
- 90 g sugar
- 0.5 tsp vanilla powder
- 200 g butter
- 60 almond flakes
- 120 g dark chocolate couverture
Instructions
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1.
Dissolve the coffee powder in 50 ml hot water and let it cool. Then mix spelt flour, hazelnuts, almonds, sugar, and vanilla powder. Add the coffee and butter in small lumps, quickly knead into a smooth dough, cover, and refrigerate for 1 hour.
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2.
Line two baking trays with parchment paper. Divide the dough into small pieces, roll them into ropes, taper the ends, and shape into half-moons.
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3.
Place the coffee crescent cookies on the trays and press an almond flake into each one. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 10–12 minutes.
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4.
Remove the cookies from the trays with parchment paper. Melt the chocolate over a hot, non-boiling water bath and transfer to a freezer bag. Cut a small corner and decorate the cookies with thin chocolate lines. Let dry and serve.
