These are the favourites of my husband, he loves them so much, that these he will not share at all cost. Yes, that’s how good these cookies are. Honestly, it’s just great and tasty ingredients in this recipe and it just can only taste great. Full of walnuts, chocolate cream and chocolate on the top… I will let you to judge!
These cookies are not so very well-known, my mom used to do them on every Christmas and I have never seen anybody around me, my girlfriends or at the time when I was a little girl, nor any mom of my friends has never done them. So I believe, that it must be a very secret recipe of my mom. When I ask her, where did she got this recipe, she can’t remember and her mom never done it either.
My mom simply calls them crescents with chocolate cream, but I want to call them “oh la la crescents”, because they are really oh la la. Let me explain to you why. So simply the dough is made of 50% of nuts and 50% of sugar, yes there is minimal amount of flour, but that is almost nothing compared to the amount of nuts. Ok so it is almost made just from the grounded nuts, then fluffy chocolate cream on the top and dipped in milk chocolate…well isn’t it oh la la ?
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Little tips, before you start making these amazing recipe crescents. Crescents will crack a little in the oven, it is ok, that is how it supposed to be. It will give nice rustic look and most of it will be covered with cream. Now for the cream, filling or buttercream, however you want to call it: I use a buttercream based on pudding, why? Because it’s less sweet, it is less buttery taste, this is how I prefer my buttercream. And I find it’s much easier and faster than meringue buttercream. But as I am writing down below in the recipe, you can choose your own recipe of buttercream, if you like simple butter with icing sugar and a bit of cocoa powder in it, it’s perfectly fine. If you want to try my version of pudding buttercream, go ahead and follow the recipe. Remember, when making buttercream, you butter has to be in room temperature, kinda mushy texture, very soft, but no running. I leave it for at least 5 hours in room temperature (well in the winter, I guess in the summer the time would be less, like around 2 – 3 hours max).
Measuring is specifically made in metric system (measurements). The reason why; all these recipes for Christmas cookies are made in precise measurements to achieve the best quality of the final product. This is why I strongly recommend you, to get a food digital kitchen scale to get the best and enjoyable results.
- 140 g grounded nuts (walnuts or pecan)
- 140 g fine sugar
- 20 g all-purpose flour
- 1 small egg
- 1 chocolate pudding Dr. Oetker (cooking one)
- 375 ml cold milk
- 450 g soft butter
- 400 g chocolate for dipping
- In a medium bowl, combine flour, nuts and sugar.
- Add egg and mix together. Toss the dough on a clean working surface and kneed until the dough is well combined. If the dough sticks a lot add a bit of flour. The dough will still be a bit sticky, it is ok. Cover it with plastic wrap and let chill in refrigerator for 1 hour.
- Preheat your oven on 170 C/ 340 F, middle rack.
- Take out the dough out of the refrigerator, and kneed it little on a clean working surface, so it is not too stiff.
- Now grab a small piece of dough (approximately 1/2 of inch ball) and work it in between the palms of your hands, until you create little roll, long about 2 & 1/2 inch, and now shape it in a small crescent.
- Place it on a baking sheet covered with parchment paper and leave a space in between them approximately 1 & 1/2 inch. Crescents will expand while baking.
- Bake for 10-15 minutes, check them often, because every oven bakes differently.
- How to know when it’s done, the edges will slightly change in golden brown colour, and the crescents won’t stick or will be hard on touch.
- The crescents will crack a bit and that is ok.
Chocolate Pudding Buttercream (you can use with your choice of buttercream)
- Now we will make the Chocolate Pudding Buttercream. Place a half of a milk in a saucepan on medium heat, the other half of milk keep in measure cup and add in the pudding powder. Mix it well, until all powder is well combined with milk.
- Now pour it in the saucepan into the first half of the milk, which is getting warm.
- Stir at all times with a whisk and cook the pudding on a medium heat until it starts to lightly simmer.
- Simmer for 1 minute, whisk vigorously, so no lumps are created. The texture of pudding will be very thick and that is ok.
- Pour the pudding in a small bowl and cover immediately with plastic wrap, so no crust is created on the top. Let cool off until room temperature, you can even let it chill in the refrigerator.
- Place a soft butter in a mixing robot (never microwave your butter, it has to be in room temperature for at least 5 hours). Mix on high for 3-5 minutes until soft and fluffy.
- Now mix on slow and add spoon by spoon the chilled pudding mixture. Mix until will combined on medium speed (around 2 – 3 minutes).
- Add the buttercream in piping bag with star tip and pipe the cream onto the crescents.
- Let chill in the refrigerator for 2 hours and then dip it in melted chocolate. Let chill again for 2 hours or overnight and now you are ready to serve it.
I know, I know, it seems so long to do it, I know, but it is all worth it. And it’s just for the Christmas time. You don’t need to make it every day. That’s what is very special about Christmas cookies, they can be hard or long to achieve, but once you make them, I guarantee you, that everybody will be at your feet, begging you to make some more 😋😂😍🎄.