Nougat Crescents

Place nougat and butter in a bowl and beat until creamy.

Stir in the egg, sugar, vanilla sugar and a pinch of salt.

Mix the flour and baking powder, add to the mixture and quickly knead into a smooth shortcrust dough.

Cover the dough and refrigerate for about 60 minutes.

Preheat the oven to 150 °C fan (or 175 °C conventional) and line a baking sheet with parchment paper.

Form the dough into rolls 3–4 cm thick and cut into slices about 1 cm wide.

Shape each slice between your hands into small crescents and place on the sheet with some space between them.

Bake the nougat crescents for about 10 minutes, then cool completely on a wire rack.

Melt the white couverture in a warm water bath.

Dip the ends of the cooled crescents into the melted couverture, immediately sprinkle with sugar sprinkles and let dry on parchment paper.