Almond Crescent Cookies

Enjoy our Master Chocolatiers’ twist on the traditional Vanillekipferl - a delicious almond flavoured cookie - dipped in our rich and creamy Milk chocolate.

 

Chocolatier’s Tip

If you can’t find our Gold Milk chocolate you can use our Extra Creamy or, for a more intense flavour, our decadent Lindt Excellence 70% Cocoa Dark Chocolate.

 

Makes around 30 cookies

Ingredients

  • 225 g unsalted butter, room temperature
  • 75 g icing sugar, plus extra for dusting
  • 50 g caster sugar
  • 1 tsp vanilla extract
  • 180 g plain flour
  • 100 g ground almonds
  • Pinch of salt
  • 300 g Lindt Swiss Classic Gold Milk Chocolate, chopped

Lindt Chocolate In This Recipe

  1. Lindt Gold Milk Bar 300g
    £4.99
    Out of stock

Method

Step 1.

Line a couple of baking sheets with greaseproof paper.

Step 2.

Put the butter, icing sugar, caster sugar and vanilla extract into the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat for about 1 minute on medium-high speed, scraping down sides, until well combined.

Step 3.

In a separate bowl, whisk together the flour, ground almonds and salt. Add to butter mixture and mix on low speed, scraping down sides as needed, until a dough forms.

Step 4.

Scoop out a tablespoon of the dough and roll into a 8cm / 3-inch rope. Pinch the ends and shape into a crescent. Place on the prepared baking sheet. Repeat with the remaining dough, spacing about 2.5cm/1 inch apart (you should have around 30 crescents). Cover with cling film and chill for 45 minutes.

Step 5.

Preheat the oven to 180°C/160 Fan/Gas 4. Bake the cookies for 12 to 15 minutes or until firm and just golden on the bottom. Leave to cool on the baking sheets for about 5 minutes before transferring onto a wire rack to finish cooling completely.

Step 6.

Meanwhile, put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until smooth and melted. Remove from the heat and leave to cool for 5 minutes.

Step 7.

Line a couple of baking sheets with greaseproof paper. Dip half of each cookie into the melted chocolate and place on the baking sheets. Leave to set in a cool place or chill in the fridge to speed up the process. Dust the undipped half with icing sugar and serve.

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