-
1
Beat butter, essence, caster sugar, brown sugar and egg in a small bowl with electric mixer until smooth.
-
2
Stir in cream, hazelnut meal, flours and cinnamon.
-
3
Turn dough onto floured board and knead gently until smooth.
-
4
Cover and refridgerate for 30 minutes.
-
5
Shape level tablespoons of dough into crescents by rolling between hands and making horseshoe shapes.
-
6
Place about 3 cm apart on greased oven trays.
-
7
Bake in moderate oven for about 15 minutes or until browned.
-
8
Lift onto wire racks and cool.
-
9
Melt chocolate in a double saucepan or in the microwave.
-
10
Be careful when melting chocolate in the microwave.
-
11
It burns very easily.
-
12
Cook on low for 15 seconds at a time and stir each time until it is melted.
-
13
Transfer chocolate into a deep bowl.
-
14
Dip crescents, open end first, into chocolate and drain well.
-
15
Place onto baking paper to set.
-
16
Dust with icing sugar and serve.
