Mini Nut Corners
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 350 grams sugar
- 1 egg (s)
- 3 packs vanilla sugar
- 1 teaspoon, leveled baking powder
- 100 g marzipan (raw mixture)
- 200 g hazelnuts, round
- 200 g hazelnuts, chopped
- 0.5 teaspoon ½ cinnamon (alternatively 2 tablespoons cognac)
- 150 g crème fraîche
- Couverture, dark, to decorate
- Couverture, light-colored, for decoration
Print Recipe
Pin Recipe Instructions
- For the base, knead flour, 100 g sugar, egg, butter, 1 packet of vanilla sugar and baking powder into a smooth dough. Roll out the dough on a baking sheet lined with baking paper and prick several times with a fork.
- Roughly chop the marzipan for the topping. Add the ground and chopped hazelnuts and the cinnamon or 2 tablespoons of cognac and knead everything together.
- Now bring the crème fraiche, 250 g sugar and 2 packs of vanilla sugar to the boil in a saucepan and then add to the hazelnut mixture. Now distribute the mass evenly on the rolled out floor.
- Bake in a preheated oven at 175 ° C top / bottom heat (approx. 25 minutes.
- Then let it cool down and cut into small nut wedges. Melt the couverture and decorate the cake with it as you like.
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