Chocolate Kipferl

Have the butter, egg and nougat ready only just before kneading so everything stays as cool as possible.

Knead only as long as necessary; warm hands quickly make the dough soft and sticky.

If your kitchen is warm, chill the dough 10–15 minutes longer so it’s easier to shape.

A preheated oven ensures even baking and prevents the crescents from spreading.

To get even-sized crescents, make the roll as uniformly thick as possible and cut the slices cleanly with a knife.

They should stay fairly pale; baking too long will dry them out.

Roll them in batches while still warm so the sugar adheres perfectly.

Only put them into a tin after they have cooled to prevent them from going soft.