Christmas biscuits

Chocolate Crescents

Time to prepare: 1 h

Difficulty: easy

30/35 pieces - 6 servings

Tart dark chocolate meets fresh raspberry in a soft, crumbly crescent biscuit.

Ingredients

30/35 pieces - 6 servings

100 g butter with the South Tyrolean seal of quality, room temperature
100 g sugar
10 g vanilla sugar
1 pinch grated lemon zest
2 eggs with the South Tyrolean seal of quality
150 g flour with the South Tyrolean seal of quality
1/4 packet baking powder
1 tbsp. cocoa powder
1 pinch salt
raspberry jam, for filling
dark chocolate (couverture), for dipping

Preparation

Time to prepare: 1 h

Difficulty: easy

Line a baking tray with baking paper. Cream the butter with sugar, vanilla sugar and lemon zest. Beat in the eggs one at a time. Fold in the flour, baking powder, cocoa and salt until just combined. Transfer the dough to a piping bag with a plain tip, pipe crescent shapes onto the tray and bake at 180 °C for about 10 minutes. Let cool, sandwich them with raspberry jam and dip in melted dark chocolate. Leave to set on baking paper.

Be careful not to beat the butter until it becomes frothy: the biscuits will lose their shape during baking.

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Chocolate Crescents

Ingredients

Preparation

The pleasures of food in South Tyrol

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