Cocoa crescents with a creamy heart

Ingredients 

For the cocoa shortcrust pastry

• 220 gfarina 00
• 30 g bitter cocoa powder (about 2 full tablespoons)
• 110 g butter (or 80 ml peanut-sunflower-corn oil)
• 110 g sugar
• 1uovo
• Half a teaspoon of baking powder for desserts

For the filling of cocoa crescents

• to taste Nutella® (or other spreadable cream)

To decorate crescents with creamy filling

• to taste icing sugar