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
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
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Mix instant cappuccino with 50 ml (3 Tbsp + 1 tsp) hot water until smooth. Let cool.
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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.
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Shape the dough into crescent cookies and place on a baking sheet lined with parchment paper.
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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.
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GLAZE: Put chocolate, margarine and oil in a bowl of a double boiler. Dip cappuccino cookies in chocolate glaze.
Would make much more sense if you would have translated the measurements into cups/ounces.
But I did. Cups/ounces measurements are in the brackets. How come you don’t see that?
Looks delicious – at what point do you add the coffee to the dough? Is it after you add the margarine or before? Thanks in advance.
It is together with margarine.
Is the butter melted or at room temperature?
Thank you
Butter is at room temperature.