Nut Corners À La Tanja
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 300 grams flour
- 130 g suar
- 130 g butter or mararine
- 2 egg (s)
- 2 packs vanilla sugar
- 2 teaspoons, leveled baking powder
For covering:
- apricot jam
- 200 g butter
- 200 g suar
- 2 packs vanilla sugar
- 200 g hazelnuts, round or almonds
- 200 g hazelnuts, chopped or almonds
- 4 tablespoon water
- 1 bar couverture
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients into a smooth dough, roll it out on a baking sheet lined with baking paper and then spread it with apricot jam.
- Topping: Melt the butter, sugar and vanilla sugar in the kettle. Stir in the nuts with the water. Then distribute the mixture on the dough. Bake in a preheated oven (175 - 200 ° C) for approx. 20 - 30 minutes.
- After baking, cut the nut wedges. Let cool down a little on the baking sheet. After cooling, dip the corners in the melted couverture and let them cool down.
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