Gluten-Free Klosterkipferl (convent crescents)

Mantler Gluten-Free Cookie Mix

Ingredients:

• 140g Mantler Gluten-Free Cookie Mix
• 90g ground almonds
• 40g chocolate shavings
• 16g vanilla sugar
• 100g butter
• 1 egg yolk

To dip:

• dark chocolate glaze
• 10g chopped pistachios

Preparation

Mix all ingredients to make a smooth shortcrust pastry dough. Wrap in cling film and chill for 1 hour.

Divide the dough into equal parts and form rolls with a diameter of approx. 1.5cm. Cut these rolls into small slices, shape the slices into crescents and place on a baking sheet lined with baking paper before putting into the oven.

Baking time: app. 12 – 15 minutes in a preheated oven
Baking temperature: 160°C

Dip cooled crescents into chocolate glaze, sprinkle the middle of the crescents with chopped pistachios and leave to dry on a cooling rack.

© Eva Terler – dietitian