Summary

Ingredients

For the dough:

• 130 g butter, soft
• 130 g suar
• 2 packs vanilla sugar
• 2 egg (s)
• 300 grams flour
• 1 teaspoon Baking powder

For covering:

• 200 g butter
• 200 g suar
• 2 packs vanilla sugar
• 1 tablespoon, leveled cinnamon powder, ground
• 200 g almond (s), round
• 200 g almond (s), chopped
• 150 g apricot jam
• 0.5 ½ cup chocolate icing

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Instructions

1. Sieve the flour and baking powder onto the worktop. Make a well in the middle and mix the eggs, sugar and vanilla sugar in it. Put the softened butter in small pieces in the mass. From the outside by hand, knead the flour into the mixed ingredients.
2. Spread the finished dough evenly on the baking sheet by hand or with a rolling pin. If it sticks too much, let it cool down briefly and in any case use enough flour on your hand and rolling pin. Lightly oiling the sheet helps distribute it.
3. For the topping, let the butter slowly melt in the saucepan. Dissolve the sugar, vanilla sugar and cinnamon in the warm butter. Then fold in the almonds.
4. Spread a thin layer of apricot jam on the dough. Spread the still warm almond mixture on top. Spread the mixture smooth and even with a Schlesinger or a pastry card, otherwise the almonds will crumble too much later.
5. Bake in a preheated oven at 200 ° C for approx. 20 minutes until browned. While still hot, cut into approx. 7 x 7 cm triangles for confectionery or into 10 x 10 cm triangles for real nut corners.
6. After cooling, cut the pieces again. You can either decorate with chocolate glaze thread by thread or cover the corners with chocolate.