Chocolate-Walnut Crescent Cookies

Crescent cookies, or half-moons, are a popular homemade pastry that is almost indispensable at home parties and celebrations, and we also love to prepare them for holidays. The pastry is known in many variations, and this time we present you with a chocolate-walnut combination that delights with its divine taste.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Cream

  • 1 dl Milk, whole milk

  • 100 g Sugar, white

  • 100 g Walnuts

  • 100 g Butter, unsalted

  • 100 g chocolate, dark

Dough

  • 6 pieces Egg, fresh

  • 1 pinch Salt, table

  • 250 g Butter, unsalted

  • 150 g Sugar, white

  • 1 bag Sugar, white

  • 200 g Wheat flour, white, multi-purpose

  • 1 bag Baking powder

  • 200 g chocolate, dark

  • 200 g Walnuts

  • 1 handful Walnuts

Steps

  1. Preheat the oven to 180 degrees Celsius. Separate the egg whites and yolks into two bowls. Beat the egg whites with a pinch of salt until stiff peaks form. In the bowl with the yolks, add softened butter, regular sugar, and vanilla sugar. Beat with an electric mixer until a light, pale yellow mixture forms.

  2. Sift the flour and baking powder into the bowl. Add the cocoa powder and walnuts and mix well. Gradually mix the dry ingredients into the yolk mixture on low speed. Then, fold in the beaten egg whites in two or three additions.

  3. Line a deep baking dish with parchment paper and pour in the prepared batter. Spread it evenly with a spatula or the back of a spoon and smooth the top. Bake the batter in the preheated oven for 30 minutes.

  4. While the batter is baking, prepare the chocolate cream. Place a saucepan with milk and sugar on the stove. Heat until the sugar dissolves and the milk almost boils, then remove from heat. Add walnuts, chocolate, and butter, and mix well to form a smooth cream. Spread the cream over the baked sponge cake. Let the cream and cake cool completely.

  5. Sprinkle ground walnuts over the cooled cream. Use a special mold or a glass to cut out crescent shapes from the cake. Arrange them on a nice plate or platter and serve.

Nutrition Information (Per 100g)

  • Calories: 464.15 kcal
  • Fat: 33.91 g
    • Saturated Fat: 14.04 g
  • Carbohydrates: 33.65 g
    • Sugars: 21.14 g
  • Protein: 7.1 g
  • Fiber: 2.44 g