Summary

Ingredients

• 500 g flour, (wheat flour, type 405)
• 1 teaspoon Baking powder
• 250 g powdered suar
• 1 pinch salt
• 1 pinch cinnamon, ground
• 0.5 teaspoon ½ cardamom, ground
• 1 pinch nutmeg - blossom, ground
• 1 pinch clove (s), ground
• 2 egg (s)
• 250 g butter
• 200 g hazelnuts, chopped
• 200 g couverture, dark chocolate
• Flour, for the work surface

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Instructions

1. Sift the flour with the baking powder into a mixing bowl. Add the sifted powdered sugar, salt, cinnamon, cardamom, mace, cloves and eggs. Cut the butter into pieces and add with the hazelnuts.
2. Knead the ingredients well and shape into a ball. Chill the dough for approx. 30 minutes.
3. Roll out the dough approx. 5 mm thick and cut out half moons. Bake moons in a preheated oven for about 10 minutes at 180 degrees. Then let it cool down.
4. Melt the couverture in a water bath. Dip the ends of the crescents and let them dry