Cappuccino Crescent Cookies

Cappuccino Crescent Cookies - from

A recipe for Cappuccino Crescent Cookies appeared five years ago on an Croatian food blog. Its source is “Gospodarski list” Magazine, December 2003.

Ever since I tried these cookies for the first time, I liked them so much that they immediately became a “must-have” holiday treats in my home. The only adaptation that I did was to add 1/4 tsp baking powder, because cookies were a little bit too hard. The taste of cappuccino and chocolate is incredible – you must try that!

Cappuccino Crescent Cookies
Serves: about 80 cookies
  • 80 g instant cappuccino
  • 300 g (2½ cups or 10½ oz) flour
  • ¼ tsp baking powder (optional)
  • 100 g (1 cup) ground walnuts (or almonds or hazelnuts)
  • 100 g (1/2 cup) sugar
  • a pinch of salt
  • 200 g (7 oz or 16 Tbsp or 1 cup less 2 Tablespoons) margarine or butter
  • 100 g (3½ oz) chocolate, chopped
  • 50 g (3½ Tbsp) margarine
  • 1 tsp oil
  1. Mix instant cappuccino with 50 ml (3 Tbsp + 1 tsp) hot water until smooth. Let cool.
  2. In a bowl, combine flour, baking powder, ground walnuts, sugar and salt. Add cappuccino mixture and margarine and make a dough. Form the dough into a bowl and cover with cling film. Refrigerate for 1 hour.
  3. Shape the dough into crescent cookies and place on a baking sheet lined with parchment paper.
  4. Bake for about 12 minutes in 180 C (350 F) preheated oven. Let cool on baking sheet because cookies are very soft when they are hot. Cold cookies are quite firm.
  5. GLAZE: Put chocolate, margarine and oil in a bowl of a double boiler. Dip cappuccino cookies in chocolate glaze.



Cappuccino Crescent Cookies - from


The most dangerous food is wedding cake.

— James Thurber

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