Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Oven mitts
Rolling pin
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
Cookie cutters
Kitchen scales
Cooling rack
Round cutter
Cling film
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt, cocoa powder and vanilla in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Combine the chocolate, almonds and icing sugar, mix in. Beat the egg and add to the bowl, mix quickly to form a dough, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to a thickness of approx. 7 mm, cut out crescent moons using two round cutters of different sizes, place on two baking trays lined with baking paper, chill for approx. 30 mins.
To bake
Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow the biscuits to cool slightly on the tray, then leave to cool completely on a rack. Melt the icing in a warm bain-marie or in the microwave, cut off a small corner of the bag. Drizzle half of the icing over the biscuits in thin stripes or dip the biscuits in the icing.
| Tip: | The remainder of the icing can be sealed and stored in the fridge for up to 2 weeks. |
|---|---|
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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