For the egg yolk crescents, cream butter with powdered sugar until fluffy. Gradually add the egg yolks while stirring. Fold in the flour.
Use a star-shaped nozzle to pipe the crescents onto a baking tray and bake at 160° C until light brown. After cooling, join 2 pieces of the yolk crescents with heated jam and dip the ends in chocolate icing.
Preparation Tip:
Store the finished yolk crescents in a well-sealed cookie tin.
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