Haselnuss kipferl – Hazelnut half-moon cookies
Adapted from “Backen für Weihnachten”
- 140g butter (I used 110 g butter and 30g finelly grated white chocolate)
- 100g ground hazelnut(toasted in a hot oven at 160 degrees C for 8 min or so then cooled, skin removed)
- 200g of flour
- 100 g of sugar (fine caster sugar)
- 2 eggs yolks
- 1 tsp of vanilla exract
- A pinch of salt
- 100g of chocolate couverture (melted)
Preheat oven to 170 ° C.
Cream the sugar and the butter. Add the remaining ingredients. Mix together to homogenize the dough.
Form a ball and they split it into 4 parts.
On a floured work surface, made long sausages of 1.5 cm thick. Cut into pieces of 4 cm long. Alternatively, you can form small balls of about about 15 g weight (Yes, I weighted them, my cookies look relatively big because they weighted 21g and the whole batch gave about 30 pieces).
Shape into crescents and place them on a baking sheet, covered with parchment paper.
Bake for 15 minutes or until lightly golden from the corners.
Let the biscuits cool for a couple of minutes, dip them in melted chocolate. Let the chocolate set and store in a metallic cookie box..It’ll keep for a couple of weeks.
Enjoy them with a cup of hot drink…