From Light Short Pastry: Vanilla Crescents, Spitzbuben

Sift flour into a suitable bowl, add sugar, vanilla pulp and ground almond kernels. Cut butter into small cubes, add with the egg yolks. Prepare everything into a smooth dough. Rest in the refrigerator for at least half an hour. Form into a roll on a floured surface, divide into 30 pieces. Preheat oven to 180 degrees. Roll dough pieces with hands and bend into half-round croissants. Place vanilla crescents on greased baking sheet and bake for 10 minutes. Roll in powdered sugar while still lukewarm.

2. cook dough as described above and roll out to about 3 mm thickness.

Cut out 30 round cookies and 30 rings of the same size, place all together on a greased baking tray and bake for about 10 min. Take out and spread the cookies with apricot jam while they are still lukewarm.

Place the cookie rings on top, press lightly until smooth and sprinkle with powdered sugar.

3. cook the dough as described above, roll out to a thickness of 3 mm. Cut out 60 lozenges, place on greased baking sheet and bake at 180 °C a.

Bake for 10 min, cool. Spread half of the lozenges with jam, place the rest on top, press lightly until smooth. Melt cooking chocolate in a water bath, dip half of the lozenges in it and dry on a rack.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever tastes better to you.

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