Walnut Crescents with Raisins

Crescents (also known as lunce) are a popular homemade pastry that is almost indispensable at home parties and celebrations, and we also love to prepare them for holidays. The base is a fluffy walnut sponge cake with chocolate, and the finishing touch is a refreshing lemon glaze with rum, which for many is an almost essential ingredient in homemade crescents.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 240 g Walnuts

  • 250 g Raisins

  • 250 g Wheat flour, white, multi-purpose

  • 250 g Sugar, white

  • 1 bag Sugar, white

  • 200 g chocolate, dark

  • 4 pieces Egg, fresh

  • 1 pinch Salt, table

Dressing

  • 200 g Powdered sugar

  • pieces Juice, lemon

  • pieces Alcohol, Rum

Steps

  1. Finely chop the raisins and walnuts (use a knife or an electric chopper). Place them in a bowl and mix with half of the sugar, vanilla sugar, sifted flour, and baking powder.

  2. Melt the chocolate over a double boiler. Wait for it to cool slightly, then mix it into the frothy beaten egg yolks. Beat the egg whites with a pinch of salt until stiff, then gradually add the remaining sugar, one spoonful at a time. Once you have a thick, firm, and shiny meringue, stop mixing. First, mix the chocolate mixture into the dry ingredients, then gently and slowly fold in the egg white meringue.

  3. Line a deep baking tray with parchment paper. Pour the prepared batter into the tray and spread it evenly with a spatula or the back of a spoon to about 2.5 cm thick. Bake the batter in the oven preheated to 160°C for 20 minutes.

  4. While the sponge cake is baking, prepare the glaze. Zest the lemon, strain the juice through a sieve, and add the rum. Sift the powdered sugar into a bowl and slowly add the lemon and rum mixture while mixing. Once you have a medium-thick glaze, stop mixing and adding liquid.

  5. Once the baked sponge cake has cooled to lukewarm, use a special mold or glass to cut out crescents, placing them on a rack. Brush or drizzle one end with the prepared glaze. Allow the pastry to cool completely, then serve on a plate or platter.

Nutrition Information (Per 100g)

  • Calories: 384.35 kcal
  • Fat: 14.4 g
    • Saturated Fat: 3.44 g
  • Carbohydrates: 58.74 g
    • Sugars: 32.19 g
  • Protein: 6.34 g
  • Fiber: 2.85 g

Advice

The given quantity of ingredients makes approximately 30 crescents.