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Cocoa-almond crescent cookies with margarine
Cocoa crescent cookies with ground almonds, chocolate flakes, and Rama margarine, baked and drizzled with chocolate. Makes about 60 cookies.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Cook time
- 10–12 min
- Temperature
- 180 °C (350 °F)
- Servings
- About 60 cookies
- Difficulty
- Easy
- Cuisine
- Slovak
These cocoa-almond crescent cookies are made with a cocoa dough containing ground almonds and Rama margarine instead of butter. The dough includes all-purpose flour, powdered sugar, cocoa powder, and chocolate flakes. After a short rest in the refrigerator, it is shaped into small crescents. Brushed with milk and sprinkled with almonds, the cookies bake for 10–12 minutes at 180 °C (350 °F). Once cool, they are decorated with melted chocolate. The recipe is simple and makes a large batch.
Ingredients
For sprinkling
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Instructions
Tip: tap a step to mark it as done.
Knead all the ingredients into a dough and let it rest in the refrigerator. Roll out the dough, shape it into crescents, and arrange them on a baking sheet. Brush with milk and sprinkle with almonds.
Bake the crescents for 10–12 minutes in an oven preheated to 180 °C (350 °F). Once cool, decorate with drizzles of melted chocolate.
Tip: Cocoa dough does not turn golden, so you cannot judge doneness by color. Take the cookies out when the baking time is up, even if they are still soft; they will firm up as they cool.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 131 kcal
- Protein
- 2.7 g
- Carbohydrates
- 13 g
- of which sugars
- 4.8 g
- Fat
- 8.2 g
- of which saturates
- 1.5 g
- Fiber
- 1.4 g
- Salt
- 0.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kakaovo-mandľové rožteky s margarínom
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