Grandma's Chocolate Moons

Ingredients for 1 servings:

• 4 egg whites
• 125 g butter
• 1 tbsp sugar
• 250 g chocolate (block chocolate), dark
• 250 g ground almonds
• 250 g powdered sugar
• 300 g flour
• 1 tsp powdered sugar
• 1 tsp milk
• 2 egg yolks
• n. B. Icing sugar for rolling out

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Chocolate-almond cookies made according to an old recipe – the best ever

All ingredients should be at room temperature or at least have been out of the refrigerator for a while (this makes them easier to work with). Beat the egg whites until stiff peaks form and chill. In a large bowl, cream the butter and sugar until fluffy. Finely grate the chocolate (it really should be a block of chocolate; couverture doesn’t taste as good). Add it to the butter along with the flour, powdered sugar, and ground almonds and mix roughly. Add the egg whites and knead (it’s better to switch to a board from time to time; it’s easier to knead than in a bowl). Form a ball and chill for about 1 hour. Roll out the dough in portions on a work surface dusted with powdered sugar and cut out shapes. Mix the egg yolks with the milk and powdered sugar. Place the cookies on a greased or parchment-lined baking sheet (they don’t need to be too far apart, as they won’t rise much) and cover with the egg yolk and sugar glaze. Bake in a preheated oven (170°C/350°F top/bottom heat) for approximately 12-14 minutes, depending on thickness (and preference). My grandma always prefers to roll out the dough thicker, so they stay a bit softer. My grandma uses a very simple technique for cutting out the dough, which also saves dough. She takes a round cookie cutter (about 5 cm in diameter; a glass works just as well), places it at one end of the rolled-out dough, and cuts off the base. She then continues there again, creating a half-moon. This way, you can continue in a straight line upwards. As mentioned, this saves a lot of dough, meaning you don’t have as much “waste” that you then have to roll out again and again, and which dries out over time.