A recipe for Cappuccino Crescent Cookies appeared five years ago on an Croatian food blog. Its source is “Gospodarski list” Magazine, December 2003.
Cappuccino Crescent Cookies
- 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
- 100 g chocolate chopped, 3 1/2 oz
- 50 g margarine 3 1/2 Tbsp
- 1 tsp oil
Mix instant cappuccino with 50 ml (3 Tbsp + 1 tsp) hot water until smooth. Let cool.
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.
Shape the dough into crescent cookies and place on a baking sheet lined with parchment paper.
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?
Butter is at room temperature.