Hollow Walnut Crescents
·Make the dough
Mix all the ingredients together, including the melted butter and ground walnuts. Knead well until everything is fully combined.
Shape into a ball
Shape the dough into a ball, wrap it in plastic wrap and place it in the fridge. Let it rest overnight until the next day.
Chill and take out the dough
The next day, take the dough out of the fridge 1 hour before you plan to use it.
Fill the moulds
Pinch off small pieces of dough and press them into ungreased moulds. Don't overfill the moulds (don't level them off) — you really just need to press the dough into the shape so the crescents take on that form, not fill the mould completely.
Bake
Bake in a preheated oven at 160°C for about 12 minutes, until golden. The cookies will start to puff up beautifully as they bake, so don't open the oven door or they might collapse.
Tip for releasing from the moulds
Once out of the oven, tap them out while they're still warm — it works really well this way. For the next batch, wipe the used moulds dry with a tea towel, or a new (dry) dish sponge also works great.
Dip the ends
Dip the ends of the cooled crescents in chocolate (melted chocolate with butter — melt it over a water bath).
