Apricots – Macadamia – Triangles
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g suar, brown
- 300 grams flour
- 220 g butter
For covering:
- 450 g apricot (s), dried
- 200 g nuts, unsalted (macadamia)
- 5 egg (s)
- 450 g suar
- 7 tablespoon amaretto or optionally aprocose nectar
- 150 grams flour
- 2 teaspoons baking soda
- 1 pinch (s) clove (s), ground (a little)
- 1 pinch (s) salt
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the dough ingredients into a crumbly mass, line the drip pan (baking sheet) with baking paper, crumble the dough on top and press it down. Bake for 15-20 minutes at 180 ° C (fan oven 160 ° C, gas mark 3) until it is lightly (!) Browned. Then let it cool down.
- Finely chop the apricots and nuts (I always do it in the food processor). Beat eggs, sugar and almond liqueur with whisk until the mixture is really light and creamy (stir for 3-5 minutes!). Mix the flour, baking powder, nuts, apricots and spices and fold in the egg cream. Spread the mixture on the dough and bake at 160 ° C (fan oven 140 °) for 40-45 minutes (possibly cover with aluminum foil after 30 minutes). Let the dry but still soft dough cool, dust with powdered sugar, cut into small triangles and enjoy.
- A baking sheet will be full, approx. 80-100 pieces.
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