Ingredients
| 120 g Nomix gluten-free flour 20 g fine corn flour 80 g butter 40 g powdered sugar 25 g whole almonds 10 g cocoa 1/2 package vanillin sugar smaller half of TSP cinnamon lemon peel Cream: 50 g softened butter 50 g powdered sugar 50 g milled whole almonds or nuts ca. 5 g vanillin sugar |
How to prepare
Sift the cocoa and sugar mixing them with the remaining dry ingredients including the milled whole almonds. Then add the softened butter and knead thoroughly. Let stand in cold. Roll the dough flat (about 3 mm) and cut out the crescents placing them on a sheet of baking paper. Bake for about 8 minutes at 160-170 °C.
Prepare the cream by beating the softened butter with sugar. Then mix in the finely milled nuts.
If you want, you can decorate the top halves of the crescents using sugar glaze for example. Push an almond half into each crescent glaze. Use the cream to glue two crescent halves together.
