Chocolate moonbiscuits

Chocolate moonbiscuits
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225 g white flour
1 pinch salt
2 tbsp cocoa powder
1 tsp bourbon vanilla powder
200 g butter
50 g chocolate cubes
140 g ground almonds
70 g icing sugar
1 egg
1 bag dark cake icing

Preparation Steps

  1. Dough
  2. Mix the flour, salt, cocoa powder and vanilla in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Combine the chocolate, almonds and icing sugar, mix in. Beat the egg and add to the bowl, mix quickly to form a dough, cover and chill for approx. 30 mins.
  3. To shape
  4. On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to a thickness of approx. 7 mm, cut out crescent moons using two round cutters of different sizes, place on two baking trays lined with baking paper, chill for approx. 30 mins.
  5. To bake
  6. Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow the biscuits to cool slightly on the tray, then leave to cool completely on a rack. Melt the icing in a warm bain-marie or in the microwave, cut off a small corner of the bag. Drizzle half of the icing over the biscuits in thin stripes or dip the biscuits in the icing.


  • 60 persons


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