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Mokkás/Kapucsinos Kifli (Hungarian Crescent Cookies)


  • 300 g flour
  • 50 g ground almond
  • 50 g ground peanuts
  • 100 g margarine or butter
  • 4 tbsp instant coffee granule
  • a pinch of salt


  • 100 g dark chocolate
  • 100 g semi sweet chocolate
  • 100 g white chocolate
  • 1-2 tsp mocha coffee paste I used L'arome brand, available online
  • 100 g margarine/butter divide into three portions
  • Crushed/chopped toasted pistachio as needed
  • Icing sugar for sprinkling, as needed,
  • Ground/chopped almond/peanuts as needed


  • Mix 50 ml hot boiling water into coffee, stir to mix, cool to room temperature then beat until smooth with margarine.
  • Mix everything and knead, wrap with aluminum foil and refrigerate for an hour before proceeding
  • Shape dough into log and slice into portions
  • Roll each portion into ropes and cut each rope for 5 cm each
  • Bend these ropes into crescent shape as shown on last picture
  • Bake on preheated 350 F for 8-10 minutes, let cool to room temperature
  • Melt each chocolate separately, dark choc with margarine, white choc with margarine and coffee paste, semi sweet choc with margarine.
  • Dip, drizzle, decorate cookies with each chocolate and sprinkle with nuts and icing sugar