Finest Nut Corner Confectionery
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g vanilla suar
- 125 g butter
- 1 small egg (s)
- 250 g flour, type 405
- 1 pinch (s) salt, cinnamon and vanilla
- 20 g lemon (s), rated zest
- 500 g suar
- 250 g hazelnuts, round
- 200 g hazelnuts, sliced or sliced almonds
- 7 egg whites (220 g)
- 5 g cinnamon
- some flavor (lemon)
- 1 jar jam (sour cherry)
- 500 g couverture (whole milk)
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the first 6 ingredients (sugar up to and including lemon peel) and put in the fridge for about 1.5 hours. Then roll out and line a rectangular baking sheet with it. Pierce with a fork several times and bake in a preheated oven at 200 ° C.
- Mix the sugar, nuts and egg white in a saucepan. Roast the nut mixture on the hotplate until it separates from the bottom of the pan. Stir constantly with a large wooden spoon. Add the cinnamon and lemon flavor.
- First brush the baked shortcrust pastry base with the jam, then spread the nut mixture on top. Bake medium brown at 190 ° C for about 20 minutes. Cut into about 48 triangles with a side of about 4 cm (a sharp knife and hot water are useful).
- Temper the couverture, dip a cut edge from each nut corner into the couverture and place on parchment paper to dry.
- The nut wedges can be stored in a closed can for up to 3 weeks.
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