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Cappuccino Crescent Cookies
Author: Kitchen Nostalgia
Ingredients
  • 80 g instant cappuccino
  • 300 g flour 2 1/2 cups or 10 1/2 oz
  • 1/4 tsp baking powder optional
  • 100 g ground walnuts 1 cup, or almonds or hazelnuts
  • 100 g sugar 1/2 cup
  • a pinch of salt
  • 200 g margarine or butter 7 oz or 16 Tbsp or 1 cup less 2 Tablespoons
  • GLAZE
  • 100 g chocolate chopped, 3 1/2 oz
  • 50 g margarine 3 1/2 Tbsp
  • 1 tsp oil
Instructions
  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.