Monastery Crescents

On a work surface, quickly knead flour, sugar, cinnamon, cold butter, egg, egg yolk, ground almonds and ground hazelnuts into a smooth dough.

Wrap the dough in cling film and chill in the refrigerator for about 60 minutes.

Preheat the oven to 175 °C (fan) and line a baking sheet with parchment paper.

Shape the dough into a long roll about 2 cm in diameter.

Slice the roll into pieces about 1 cm thick, shape each piece into a crescent and place them on the baking sheet with some space between them.

Bake the crescents for about 12 minutes; they should remain pale.

Remove the cookies from the oven and let them cool completely on a wire rack.

Melt the couverture (chocolate) over simmering water.

Dip the ends of the crescents into the chocolate, sprinkle with sliced almonds and let them dry on parchment paper.