Almond Moon


Rating: 3.73 / 5.00 (48 Votes)


Total time: 1 hour

Servings: 85.0 (servings)

For the dough:










For the cream:





For sprinkling:



For glazing:



Instructions:

Mix flour and baking powder and sift onto a work surface. Make a well in the center, add the remaining ingredients, cover with flour and quickly knead into a smooth dough. Let rest in a cool place for 1 hour. Roll out the dough to the thickness of the back of a knife, cut out half moons and place on a baking tray lined with baking paper. Bake in the preheated oven at 190 °C for approx. 12 minutes. For the cream, boil whipping cream and chocolate broken into pieces in a small saucepan until the chocolate has boiled away smoothly. Pour the cream into a mixing bowl, stir in the rum and chill. When completely cold, whip the cream with a hand mixer and spread on the crescents. Sprinkle the moons with the chopped almonds and refrigerate for 1/2 hour. Finally, glaze the moons with cake icing.

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