|Imported nougat spread||200 Gram (2/3 Cup)|
|Powdered sugar||2 Tablespoon (For Sifting Over Cookies)|
On work surface sprinkled with a little flour, roll out the dough to just under 1/8 inch (1/2 cm) thick.
Cut out crescents, using a cookie cutter about 2 inches (5 cm) long, and bake until light brown.
Melt the nougat in a double boiler or bowl set over hot water and allow to cool.
Very gently rewarm the nougat to no more than 90°F. (32°C) and coat the undersides of the crescents.
Attach in pairs, undersides touching.
Allow to harden and sift powdered sugar over the tops.