Moon-shaped biscuits – 4 flavors

Ingredients

• 500 g Unsalted butter (Very soft, at room temperature, ideally softened the day before)
• 4 sachets Vanilla sugar (Approximately 8 g per packet)
• 6 pcs Whole eggs (At room temperature)
• 2 verres Powdered sugar (Approximately 200 g per glass)
• 1 verre Cornstarch (Maïzena) (Approximately 120 g)
• 0.5 verre Sunflower oil (or neutral oil) (Approximately 100 ml)
• 1 sachet Baking powder (Approximately 10 g)
• 1 pincée Salt
• 1440 g Wheat flour (type 45) (Precisely weighed)
• 4 cuillères à soupe Ground pistachios (To flavor one quarter of the dough)
• 4 cuillères à soupe Sliced almonds (For the almond‑sesame quarter and for decorating the milk chocolate)
• 4 cuillères à soupe Golden sesame seeds (For the almond‑sesame quarter)
• 4 cuillères à soupe Pink praline (Finely blended, for the pink‑flavored quarter)
• 3 cuillères à soupe Unsweetened cocoa powder (For the chocolate quarter)
• 100 g White chocolate (To melt in the microwave)
• 100 g Milk chocolate (To melt in the microwave)
• 1 cuillère à café Orange blossom water (For the plain biscuit before the powdered sugar glaze)
• To taste Powdered sugar (for finishing) (Dust on the plain biscuit)

Instructions

1. Prepare the base dough

   In the large bowl, place the very soft butter, add the 4 packets of vanilla sugar and knead until you obtain a creamy consistency.

   Time: PT5M

2. Incorporate the eggs

   Add the 6 eggs one by one, mixing well after each addition to obtain a homogeneous dough.

   Time: PT5M

3. Add the dry sugars, cornstarch and oil

   Pour the 2 glasses of powdered sugar, the glass of cornstarch, then the half‑glass of sunflower oil. Mix after each addition until the mixture is smooth.

   Time: PT5M

4. Incorporate the baking powder, salt and flour

   Add the packet of baking powder, the pinch of salt, then incorporate the flour (1 440 g) gradually while mixing until you obtain a pliable but non‑sticky dough.

   Time: PT10M

5. Divide and flavor the dough

   Divide the dough into four equal parts. In each part, incorporate the flavors: ground pistachios, almond + sesame mixture, finely blended pink praline, and cocoa powder. Knead each portion until the colour is uniform.

   Time: PT8M

6. Form the balls and shape the moons

   Take portions of 20‑30 g, form balls, then flatten them slightly to obtain a moon shape. Place the biscuits on parchment paper, spacing them apart.

   Time: PT7M

7. Baking

   Preheat the oven to 180 °C (fan‑assisted). Bake the biscuits 5 to 10 minutes, watching the colour: they should remain pale and slightly golden. Test doneness by breaking a biscuit; the interior should be soft and not raw.

   Time: PT8M

   Temperature: 180°C

8. Melt the chocolates

   Melt the white chocolate and the milk chocolate separately in the microwave (30 s, stir, repeat until smooth texture).

   Time: PT5M

9. Decorate the biscuits

   Dip the tip of the pink‑praline biscuit into the white chocolate then into the blended pink praline. Dip the cocoa biscuit into the milk chocolate and sprinkle with sliced almonds. Dip the pistachio biscuit into the white chocolate and roll in pistachio powder. Finally, dip the plain biscuit into orange blossom water then coat with powdered sugar.

   Time: PT5M

10. Cool and store

    Place the decorated biscuits on a cooling rack until the chocolate is completely set, then transfer them to an airtight container.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g