Summary

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

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Instructions

1. 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.
2. 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.
3. 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.