Gluten-Free Klosterkipferl (convent crescents)
Mantler Gluten-Free Cookie Mix
- 140g Mantler Gluten-Free Cookie Mix
- 90g ground almonds
- 40g chocolate shavings
- 16g vanilla sugar
- 100g butter
- 1 egg yolk
- dark chocolate glaze
- 10g chopped pistachios
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