Yvonne's chocolate crescents

Ingredients for 1 servings:

• 50 g dark chocolate
• 170 g flour
• 1 tbsp cocoa powder
• 50 g almonds, ground without skin
• 30 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 large egg yolk
• 100 g butter
• 5 drops of bitter almond flavor
• 100 g white chocolate coating
• some powdered sugar and sugar pearls

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

deliciously crumbly, makes about 30 pieces

Combine the flour, cocoa powder, almonds, sugar, vanilla sugar, bitter almond flavoring, salt, and egg yolk in a bowl. Add the butter in small pieces, along with the slightly cooled dark chocolate (roughly chopped and melted in a double boiler), and knead everything thoroughly with a mixer (dough hook). Knead again by hand, then wrap in plastic wrap and chill for at least an hour. Shape the dough into approximately 4cm-long croissants. Place on a baking sheet lined with baking paper and bake in a preheated oven at 190°C (375°F) for 10 minutes. Once cooled, dip the tips of the cookies in the white chocolate coating and decorate with sugar sprinkles. Once dry, dust with powdered sugar and store in a tin.