Summary

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)

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Instructions

1. 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.
2. 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.
3. 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).
4. Temper the couverture, dip a cut edge from each nut corner into the couverture and place on parchment paper to dry.
5. The nut wedges can be stored in a closed can for up to 3 weeks.