Chocolate Dipped Crescents Food

CHOCOLATE ALMOND CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.

CHOCOLATE DIPPED HAZELNUT CRESCENTS

Steps:

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

ALMOND CRESCENTS RECIPE

Steps:

• Heat oven to 350°F.
• Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
• Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.