Nut Wedges
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 160 g butter
- 300 grams flour
- 1 teaspoon, leveled baking powder
- 130 g suar
- 3 egg (s)
For painting:
- 2 tablespoon apricot jam
For covering:
- 200 g butter
- 200 g suar
- 2 packs vanilla sugar
- 4 tablespoon water
- 400 g nuts, round
- Couverture
Print Recipe
Pin Recipe Instructions
- Dough: Make a dough from the ingredients. Roll out on a baking sheet. Heat 2 tablespoons of apricot jam and spread on the dough.
- Topping: Bring butter, sugar, vanilla sugar and water to the boil in a saucepan. Add the ground nuts to the pot and stir to a smooth mass. Spread the mixture on the dough. Bake at 160 ° -180 ° for 30 minutes. Cut the cake into triangles while it is still warm. Let the nut wedges cool down and coat with couverture or dip.
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