Summary

Ingredients

• 300 grams flour
• 1 teaspoon Baking powder
• 100 g suar
• 1 point vanilla sugar
• 2 egg (s)
• 125 g butter, chilled

For covering:

• 5 tablespoon jam (orange jam)
• 200 g butter or mararine
• 200 g suar
• 1 point vanilla sugar
• 5 tablespoon water
• 200 g desiccated coconut
• 200 g hazelnuts, round
• Couverture

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Instructions

1. Combine 300g flour and 1 teaspoon baking powder in a bowl.
2. Add 100g sugar and 1 point vanilla sugar, and mix well.
3. Cut 125g chilled butter into small cubes and rub into the flour mixture with your fingertips until it resembles breadcrumbs.
4. Add 2 eggs and mix until a dough forms.
5. Wrap the dough and refrigerate for 1 hour.
6. While the dough chills, melt butter over medium heat.
7. Add sugar, vanilla sugar, and water, then bring to a boil over medium-high heat.
8. Reduce heat to medium-low and stir in grated coconut and nuts.
9. Allow the mixture to cool for 5 to 10 minutes.
10. Preheat oven to 200°C (392°F).
11. Roll out the dough on a greased baking sheet.
12. Prick the dough all over with a fork.
13. Spread orange jam evenly over the pastry.
14. Spread the cooled coconut mixture over the jam.
15. Bake for 30 minutes until golden brown.
16. Let cool on the baking sheet for 5 to 10 minutes.
17. Cut into triangles.
18. Dip the corners in melted couverture chocolate.
19. Let the chocolate dry on a cooling rack for 10 to 15 minutes.