Buy all ingredients right below the recipe
INGREDIENTS
- 110 g wholemeal spelt plain flour
- 50 g almond flour (finely ground almonds)
- 70 g butter (room temperature)
- 60 g cane sugar
- Zest from 1 medium orange (finely grated)
- 1 tablespoon vanilla extract
- 1 egg size M + 1 egg yolk
YOU WILL ALSO NEED
- Cling film
- Baking paper
INGREDIENTS FOR DECORATION
- Dark chocolate
- Xylitol
INSTRUCTIONS
- 1In a large bowl, combine spelt flour and almond flour, room temperature butter, cane sugar, egg, egg yolk, orange zest, and vanilla extract, then form a firm dough.
- 2Wrap the prepared dough in cling film and let it rest in the refrigerator for 6–8 hours (preferably overnight).
- 3Then unwrap the rested dough from the film and let it soften at room temperature for at least 1 hour.
- 4Then preheat the oven to 170–175 °C, prepare a baking sheet (30 cm × 40 cm) and line it with baking paper.
- 5If you are using a crescent mold, take a sufficient amount of dough and press it into the mold. If you don't have a mold, roll the dough into cylinders approximately 4–5 cm long, then bend them into a crescent shape and transfer them to the baking sheet. Continue this process until all the dough is used.
- 6Place the baking sheet or mold with the crescents into the preheated oven at 170–175 °C and bake the crescents for 12–14 minutes.
- 7After baking, let the crescents cool for approximately 40 minutes.
- 8Once the crescents are cold, you can serve them. Stored in a cool, airtight container, the crescents will last for approximately 2 weeks.
Tip
Before serving, coat the crescents in xylitol or powdered cane sugar. You can also dip them halfway into melted dark chocolate.
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The author of the photograph is Barbora Lundgren.