Chocolate Whole Grain Crescent Cookies

Christmas Spelled

Delicate chocolate crescents with a hint of spice are a great upgrade to classic vanilla crescents. This recipe was created in collaboration with food blogger Markéta Marešová, known as Lžička cukru. Thanks to spelt flour, the crescents have an even nuttier and fuller flavor, so be sure to try them this year.

Ingredients

For approximately 25 cookies, you will need:

For the dough:

110 g softened butter
60 g powdered sugar
1 egg yolk
50 g hazelnuts
120 g finely ground whole grain spelt flour NOMINAL
1/3 teaspoon ground vanilla
12 g cocoa powder
a pinch of salt
½ teaspoon gingerbread spice

For decoration:

60 g dark chocolate
10 g oil
ground pistachios or hazelnuts

For this recipe you need the following products:

Directions

Grind the nuts finely and mix them with sugar, flour, vanilla, cocoa, spices, and salt. Add chopped butter and the egg yolk, and work into a smooth and slightly sticky dough. Wrap it in plastic wrap and let it rest in the fridge for 2 hours.
Preheat the oven to 180 °C and line a baking sheet with parchment paper. Roll the dough into two long logs, then cut them into equal pieces with a knife. Roll each piece into smaller logs and shape them into crescents.
Once the entire baking sheet is ready, place it in the fridge for another 10 minutes to firm up. Put it in the preheated oven and bake for 10 minutes until the crescents are lightly golden.
Let them cool slightly on the baking sheet, then allow them to reach room temperature on a wire rack. Once completely cooled, store the crescents in an airtight container and let them rest for 2 to 3 days.
Chop the chocolate into small pieces and melt it with the oil in a water bath to create a smooth chocolate sauce. Dip the ends of the crescents in the chocolate, sprinkle with crushed nuts, and let them set.