Nut Corners for Connoisseurs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 120 g suar
- 125 g butter
- 2 egg (s)
- 1 point vanilla sugar
- 300 g flour
- 1 teaspoon baking powder, heaped
For covering:
- 200 g butter, liquid
- 150 grams sugar
- 2 tablespoon honey
- 2 tablespoon apricot jam
- 4 tablespoon water
- 400 g hazelnuts, round
- Cake icing, dark
Print Recipe
Pin Recipe Instructions
- Make a dough from the ingredients for the base with the dough hook of the hand mixer (I use soft butter so that it is not so stiff). Spread this on a baking sheet lined with baking paper or in a dripping pan (depending on how thick you want the nut corners).
- Then use the remaining ingredients to make the topping. You can also just take honey or just apricot jam (4 tablespoons of it) if you prefer. If the mass is still too stiff to spread, a little more water can be added. Carefully distribute the topping on the dough for the base with a knife, smooth it out and bake in a preheated oven at approx. 180-200 ° for 25-30 minutes, depending on the degree of browning required.
- After baking, let the dough cool down a little and cut into triangles. Then everything stays on the baking sheet until the dough has cooled completely. Then dip the corners in glaze and allow to harden on cling film or aluminum foil. We always cut the triangles a little smaller, because then you can taste a little more chocolate. Then store in a cake container or cover well until serving.
- The nut wedges taste best when they have been steeped for 1-2 days.
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