Eegor
05-23-2006, 12:13 AM
Dough:
2 cups (500 ml) kamut, spelt or whole wheat flour, finely ground
1 free-range egg
1/4 cup (60 ml) honey or natural cane sugar such as Rapadura
1 tsp (5 ml) pure vanilla extract
2/3 cup (165 ml) butter or coconut butter
Pinch sea salt, to taste
Filling:
3/4 cup (185 ml) filberts (hazelnuts), coarsely ground
1/2 cup (125 ml) shelled hemp seeds or sunflower seeds, chopped
1/2 cup (125 ml) almonds, coarsely ground
Zest of 1/2 lemon
2 Tbsp (30 ml) lemon juice
1/4 cup (60 ml) honey
1/3 cup (80 ml) milk or soy milk, boiling hot
1 Tbsp (15 ml) cocoa or carob powder
Topping:
1 egg yolk
1 Tbsp (15 ml) milk or soy milk
Mix all dough ingredients in order as listed and knead into a dough. Place in a bowl, cover and refrigerate for at least half an hour.
To make the filling, mix together nuts (and seeds), lemon zest, lemon juice and honey in a bowl. Thoroughly mix in boiling milk. Let sit for 10 minutes.
Preheat oven to 400°F (200°C). Grease a cookie sheet or cover it with baking parchment.
On a floured surface, roll out dough to 1/8-inch (three-mm) thick. Cut into three-inch-wide (eight-cm-wide) squares. Cut each square diagonally to form triangles. Put about one teaspoon (five ml) of filling in the middle and roll from the wide end into the shape of a crescent.
Mix egg yolk and milk, then brush on top of crescents. Place on cookie sheet and bake for about 15 minutes until golden brown. Cool crescents on a rack, then store them in tins. Makes 12 to 15.
2 cups (500 ml) kamut, spelt or whole wheat flour, finely ground
1 free-range egg
1/4 cup (60 ml) honey or natural cane sugar such as Rapadura
1 tsp (5 ml) pure vanilla extract
2/3 cup (165 ml) butter or coconut butter
Pinch sea salt, to taste
Filling:
3/4 cup (185 ml) filberts (hazelnuts), coarsely ground
1/2 cup (125 ml) shelled hemp seeds or sunflower seeds, chopped
1/2 cup (125 ml) almonds, coarsely ground
Zest of 1/2 lemon
2 Tbsp (30 ml) lemon juice
1/4 cup (60 ml) honey
1/3 cup (80 ml) milk or soy milk, boiling hot
1 Tbsp (15 ml) cocoa or carob powder
Topping:
1 egg yolk
1 Tbsp (15 ml) milk or soy milk
Mix all dough ingredients in order as listed and knead into a dough. Place in a bowl, cover and refrigerate for at least half an hour.
To make the filling, mix together nuts (and seeds), lemon zest, lemon juice and honey in a bowl. Thoroughly mix in boiling milk. Let sit for 10 minutes.
Preheat oven to 400°F (200°C). Grease a cookie sheet or cover it with baking parchment.
On a floured surface, roll out dough to 1/8-inch (three-mm) thick. Cut into three-inch-wide (eight-cm-wide) squares. Cut each square diagonally to form triangles. Put about one teaspoon (five ml) of filling in the middle and roll from the wide end into the shape of a crescent.
Mix egg yolk and milk, then brush on top of crescents. Place on cookie sheet and bake for about 15 minutes until golden brown. Cool crescents on a rack, then store them in tins. Makes 12 to 15.