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Almond and Hazelnut Crescent with white Chocolate

Cherish Finden Pastry Chef

160g Butter
80g Icing Sugar
1 Egg yolk
220g Flour
40g Ground hazelnut
40g Ground almond
1/2tsp Vanilla essence

Decoration

200g White, milk or dark chocolate

  1. Cream the butter for 4 minutes with a blender.
  2. Add in the yolk and cream for 1 minute.
  3. Add in the flour, ground hazelnut, ground almond and vanilla essence then mix until it comes together.
  4. Remove the dough from the machine and knead on the table until it forms a ball.
  5. Rest overnight in the fridge.
  6. The next day, divide the dough to 10g, roll each 10g dough ball into a 5cm tube.
  7. Bake in the oven at 150°C for 12-15mins until it is lightly golden in colour.
  8. Place on rack and allow to cool.
  9. Melt the chocolate and coat ½ of the cookie.

Tips for baking

  1. By sieving flour, ground almond and hazelnut before using it helps remove impurities .
  2. By sieving icing sugar you remove lumps that can affect the texture of cookies.
  3. Melt chocolate with a water bath with a gentle heat. Keep stirring to prevent burn.
  4. For best result do not over handle the dough.

by Cherish Finden
Executive Pastry Chef in Palm Court, home to afternoon tea.