John Myers
Contents
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Ingredients
- 225 g Butter
- 1 Pc. Vanilla pod
- 100 g Powdered sugar
- 1 pinch Salt
- 1 tsp Grated peel of an organic orange
- 2 Pc. Egg yolk
- 250 g Flour
- 50 g Food starch
- 100 g Ground almonds
- 1 tbsp Orange juice
- 150 g Dark chocolate couverture or cake icing
Instructions
- For the dough, use the dough hook of the hand mixer to form a dough with the butter, powdered sugar, salt, orange peel and the scraped pulp of the vanilla pod. Add egg yolks and stir briefly.
- Mix the flour, cornstarch and almonds and add to the dough with the orange juice. Knead briefly with your hands and wrap the dough in foil and put it in the fridge for at least 1 hour.
- Roll out the dough in portions to a thickness of approx. 5 mm on a floured surface. Cut out crescents and place the cookies on baking sheets lined with baking paper. Bake in the preheated oven at 190 degrees (or convection 170 degrees) for about 10 - 11 minutes on the middle rack. Take out, place on a wire rack with the baking paper and let cool down.
- Melt the couverture in a water bath and submerge the moons halfway. Drain and let dry on parchment paper.
Nutrition
Serving: 100gCalories: 336kcalCarbohydrates: 75.5gProtein: 5.9gFat: 0.6g
