Summary

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

1. Make a shortcrust pastry from flour, butter, sugar, egg, salt and baking powder and refrigerate for about 30 minutes.
2. Roll out the dough on a greased baking sheet. Heat the jam and spread it on the dough sheet.
3. Butter with 6 tablespoon. Boil water. Add the sugar, the almonds and the desiccated coconut and spread the mixture on the dough.
4. Bake in the preheated oven at 180 degrees for 25-30 minutes and then IMMEDIATELY cut into triangles and let cool down a bit.
5. Dissolve the couverture in a water bath and dip the tips of the triangles into it.
6. Dark couverture tastes best.
7. Keep fresh for 2-3 weeks. It is best to store it cool in a tin can.