Almond and Coconut Corners
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 250 g butter
- 150 grams sugar
- 1 egg (s)
- 1 teaspoon Baking powder
- 1 pinch (s) salt
For covering:
- 0.5 ½ glass apricot jam
- 250 g butter
- 200 g suar
- 400 g almond (s), round
- 200 g desiccated coconut
- Couverture, for brushing
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, sugar, egg, salt and baking powder and refrigerate for about 30 minutes.
- Roll out the dough on a greased baking sheet. Heat the jam and spread it on the dough sheet.
- Butter with 6 tablespoon. Boil water. Add the sugar, the almonds and the desiccated coconut and spread the mixture on the dough.
- Bake in the preheated oven at 180 degrees for 25-30 minutes and then IMMEDIATELY cut into triangles and let cool down a bit.
- Dissolve the couverture in a water bath and dip the tips of the triangles into it.
- Dark couverture tastes best.
- Keep fresh for 2-3 weeks. It is best to store it cool in a tin can.
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