Ingredients
| 180 g Nomix gluten-free flour 20 g fine corn flour |
| 140 g powdered sugar |
| 100 g milled nuts |
| 60 g butter |
| 1 smaller egg |
| ground spices: clove, cinnamon (can be allspice as well) - to your liking at least 1 TSP each |
| Paris cream: |
| 100 g whipping cream |
| 50 g plain chocolate |
| 10 g Nomix gluten-free flour |
| 1/2 yolk |
| 80 g butter |
How to prepare
Beat the sugar with the softened butter. Then add the flour mixed with the nuts and ground spices. Those who enjoy stronger aroma, do not need to hold back with the spices. Knead the dough and let stand in cold for at least 1 hour. Fill the crescent forms only a little, as the dough will increase in volume once baked. The best is using silicone forms, because those are soft, and you need not knock the crescents out of them breaking them into pieces.
For the Paris cream, boil the whipping cream and melt the chocolate in it. The the plain chocolate quality depends on your preference. Add Nomix gluten-free flour, the yolk and cook all together. Let the resulting “mash” cool off and add it to the whipped butter. Use this cream to glue two crescent halves together.
