Austrian Chocolate Dipped Crescent Sandwich Cookies

7. 10. 2025

You will love making these sandwich cookies because they’re so easy to make.

With just a few ingredients and no need to chill the dough, you can pipe them into crescent shapes and bake them in no time.

After they cool, just make them into jam sandwiches and dip them in chocolate.

The only thing you need is a little patience while they chill, but you can have a whole batch done in under two hours!

Ingredients:

For rolls:

• 2 sticks plus 1 ½ tbsp butter
• 1 cup powdered sugar
• 1 packet of vanilla sugar
• 3 room-temperature egg yolks
• 1 teaspoon lemon zest
• 1 tablespoon vanilla extract or dark rum
• 2 and ¾ cups all-purpose flour
• 1 teaspoon cornstarch
• ⅛ teaspoon salt

For the filling and dipping:

• Apricot jam (smooth, without pieces of fruit, or jam of choice; use one that goes well with dark chocolate)
• 6- 8 oz dark chocolate (65-75%), cut into pieces
• 2 teaspoons butter

Method

• Prepare baking sheets with parchment paper.
• Heat over to 350°F convection ( 375°F non-convection).
• Prepare a piping bag with a large star tip.
• In a stand mixer or a large bowl using a hand mixer, cream the butter, powdered sugar, and vanilla sugar until very pale and fluffy.
• It takes about 8 minutes at medium-high speed.
• Scrape down the sides of the bowl as needed.
• Add the egg yolks one at a time, mixing well between each addition to keep the mixture light and fluffy.
• Add the lemon zest and vanilla and mix well again.
• Mix the flour, cornstarch and salt.
• Add the flour mixture to the butter mixture and mix until well combined.
• Transfer part of the dough to a piping bag, keeping the top about inch above the prepared baking sheets.
• Press approx. 3 inches of the dough onto the baking sheet and create a half-moon shape.
• Continue like this until you have a tray full of half-moons of the same size at approximately a 1-inch distance.
• Bake for 8 minutes.
• The crescents will still be pale in color but cooked through.
• Cool on the baking sheet for a few minutes, then transfer to a wire rack.
• Once you have all the cookies baked and cooled, warm up the jam a little to make it easy to spread.
• Spread half a teaspoon of jam on the smooth side of one half-moon and glue with the other half-moon.
• Repeat with all crescents.
• Put in the freezer to set the jam, which will take about 20-30 minutes.
• Bring a pot of water to a boil and place a glass bowl over it so it does not touch the water.
• Add the chopped chocolate and stir with a spatula until smooth.
• Once the chocolate has melted, turn off the heat and add the butter.
• Stir until the butter melts.
• Dip the ends of the glued half-moons in the melted chocolate, let the excess drip off and put them back on the baking sheet.
• Place the crescents back in the freezer to set the chocolate.
• Allow to thaw slightly before serving.
• Bon apetite!

Similar articles