Step 1

Preheat the oven to 180 degrees and grease and line a baking sheet with baking paper.

Step 2

In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.

Step 3

Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.

Step 4

After baking spread 70ml of the rum evenly on top of the warm cake.

Step 5

For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.

Step 6

Cut out half moons with a round cutter or glas ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row - first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.

Step 7

Set aside to dry. Store rum crescents in airtight plastic boxes, so they will last a good two weeks.