Summary

Ingredients

For the dough:

• 225 g wheat flour
• 1 teaspoon, leveled baking powder
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 2 tablespoons water, or a little more
• 100 g butter, cold

For covering:

• 150 g butter
• 150 grams sugar
• 2 packs vanilla sugar
• 3 tablespoons water
• 100 g hazelnuts, round
• 200 g hazelnuts, sliced
• 3 tablespoon apricot jam

For the cast:

• 100 g dark chocolate

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Instructions

1. Mix flour with baking powder in a mixing bowl. Add the rest of the ingredients for the dough and use a mixer (dough hook) to work everything into a dough, first briefly on the lowest, then on the highest setting. Alternatively, knead all ingredients together with your hands on a countertop to form a dough. Then shape into a roll and let the dough cool in the refrigerator for 30 minutes, so that the butter can harden again, wrapped in cling film.
2. For the topping, melt the butter, sugar, vanilla sugar and water in a saucepan while stirring. Stir in the ground and grated hazelnuts. Let the mixture cool down for about 10 minutes.
3. Roll out the cooled dough on a baking sheet. Brush the rolled out dough with apricot jam. Spread the nut topping evenly on the dough. Bake in a preheated oven at 180 degrees for about 25 minutes.
4. After baking, let the pastries cool on the baking tray on a wire rack for about 20 minutes. Then cut into squares (8 x 8 cm), halve them again diametergonally so that triangles are formed.
5. Roughly chop the chocolate and melt it in a water bath over low heat. Dip the two pointed corners of the pastry into the icing. Place the pastries on a wire rack or baking paper and allow the topping to set.
6. Makes 25 - 30 nut corners