Chocolate or Vanilla Crescents

Knead a firm dough from salt, flour, sugar, chopped fat and almond kernels (or raw nougat mass). Form rolls of 2 to 3 cm in diameter. Leave to cool for about an hour.

Preheat oven to 175 degrees (gas: level 2). Cut thin slices of the dough rolls of about one centimeter, twist small rolls and form them into croissants. Place on greased or parchment paper-lined baking sheets.

Bake in the oven for 15 -18 minutes.

While still hot, dust vanilla crescents with vanilla sugar-dusted sugar mixture. Cool the chocolate crescents, melt cooking chocolate in a water bath and dip the tops of the crescents into it.

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