Spelt and walnut crescent rolls
Spelt and walnut crescents with chocolate and orange glaze are an aromatic variation of the classic – with a fine nutty note, orange zest and a delicate layer of chocolate.
- 1 Organic Orange
- 1 pinch of salt
- 1 egg yolk (egg size M)
- 3 drops of orange flavoring
- 1/2 tsp ground cardamom
- 50 g walnut kernels
- 175 g spelt flour
- 100g cold butter
- 50 g brown sugar
- 100 g milk chocolate couverture
- Coarsely chop the walnut kernels and grind them very finely with the flour in a food processor. Wash the orange thoroughly with hot water, dry it, and finely grate the zest.
- Quickly knead the butter, sugar, salt, cardamom, orange zest, egg yolks, and walnut-flour mix into a smooth dough. Wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 160°C (325°F) using conventional oven setting (top and bottom heat). First, divide the dough into balls about the size of cherries. Shape these into crescent rolls and place them on a baking sheet lined with parchment paper. Bake in the preheated oven on the middle rack for about 12 minutes, or until golden brown. Remove from the oven and let cool on the baking sheet.
- Coarsely chop the chocolate and melt it in a bowl over a hot water bath. Stir in the orange flavoring. Dip both pointed ends of each crescent roll into the chocolate, let the excess drip off, then place them on a sheet of parchment paper and drizzle the remaining chocolate over the rolls in thin stripes using a teaspoon. Allow the chocolate to set.
For approximately 30-40 pieces
Organic Orange
pinch of salt
Egg yolk (egg size M)
ground cardamom
- 50 g
Walnusskerne
- 175 g
Spelt flour
- 100 g
Cold butter
- 50 g
Brown sugar
- 100 g
For approximately 30-40 pieces
Roughly chop the walnut kernels and grind them very finely with the flour in a food processor. Wash the orange thoroughly with hot water and dry it.
Rub and finely grate the peel.
Quickly combine butter, sugar, salt, cardamom, orange zest, egg yolks and the walnut flour mix to form a smooth dough.
Knead the dough. Wrap it in foil and refrigerate for 1 hour.
Coarsely chop the chocolate and melt it in a bowl over a hot water bath. Stir in the orange flavoring.
Dip the two pointed ends of each crescent roll into the chocolate, let the excess drip off, then place them on a sheet of baking paper and spread the remaining chocolate coating over the crescent rolls in thin strips using a teaspoon.
Leave the chocolate coating firm.