Summary

Ingredients

• 225 grams flour
• 1 teaspoon Baking powder
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 1 egg yolk
• 100 g butter, soft
• 3 tablespoon apricot jam
• 150 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 3 tablespoons water
• 100 g nuts, round
• 200 g nuts, planed (replace with desiccated coconut for coconut corners)
• 200 g dark chocolate

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Instructions

1. For a baking sheet (40 x 30 cm):
2. Kneaded dough (the first 7 ingredients):
3. Mix flour with baking powder and sift into a mixing bowl.
4. Add the rest of the ingredients for the dough and use a hand mixer (dough hook) to mix everything into a dough first briefly on the lowest, then on the highest level, then shape into a roll. Roll out the dough on the baking sheet.
5. Covering:
6. Brush the dough with apricot jam. 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 a bit and distribute it evenly on the dough. Put the baking sheet in the oven.
7. Hot air: about 160 ° C
8. Baking time: about 25 minutes
9. Let the pastry cool on the baking sheet on a wire rack, then cut into squares, divide these diagonally to form triangles.
10. Molding:
11. 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 and let them set.
12. For coconut corners:
13. Replace the 200 g of grated nuts with 200 g of desiccated coconut.