Nut Wedges or Almond Wedges
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 450 g flour
- 200 g suar
- 190 g butter
- 2 teaspoons baking soda
- 2 packs vanilla sugar
- 4 egg (s)
- 1 pinch (s) salt
- some Milk
For painting:
- Apricot jam for nut wedges; Strawberry jam with almond wedges
For covering:
- 200 g butter
- 200 g suar
- 200 g hazelnuts or almonds, round
- 200 g hazelnuts or almonds, chopped
- 1 packet vanilla sugar
For decoration:
- Chocolate, (whole milk or dark chocolate)
Print Recipe
Pin Recipe Instructions
- Mix the first seven ingredients into a dough and add a dash of milk every now and then until the dough has a spreadable consistency. Spread the batter evenly on a baking sheet and brush with apricot jam or strawberry jam.
- Melt the butter with sugar and vanilla sugar and then leave to cool or chill. Add the hazelnuts or almonds to the cooled butter and sugar mixture and then distribute the mixture evenly over the dough.
- Bake at 180 ° C for approx. 25 minutes until light brown.
- Then cut into triangles while still warm and let them cool down. Melt the chocolate and dip the pointed corners of the triangles into it. Important: Corners really have to be cooled down, otherwise they will crumble when dipping into the chocolate. Let dry.
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