Espresso crescent biscuits

Espresso crescent biscuits


(makes approx. 80)

  • 150 g dark chocolate
  • 125 ml Byodo Baking Oil Classic
  • 1 espresso (30 ml)
  • 2 tbsp instant coffee granules
  • 1 pinch grated tonka bean
  • 1 pinch of ground coriander
  • 200 g icing sugar
  • 240 g grated almonds
To decorate

Melt the 150 g dark chocolate and the baking oil in a bain-marie. Stir in the coffee granules directly until the chocolate mixture is homogeneous. Combine the almonds, flour and icing sugar, add the espresso and use a dough hook to integrate everything into the chocolate mixture. Wrap the dough in clingfilm and chill in the fridge for approximately 1 hour.

Preheat the oven to 160°C. Before processing the dough, knead it briefly and then divide it into walnut-sized pieces and form crescents. Arrange them on a baking tray lined with baking paper spaced about 2 cm apart. Bake the biscuits for approximately 12 minutes.

Melt the remainder of the dark chocolate in the bain-marie along with the cream. Hold the biscuits by their tips and dip into the chocolate, then leave to cool on baking powder.