Russian Nut Wedges

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 24)

Ingredients

10 m-sized egg (s), separated
200 g butter
200 g suar
200 g flour

For covering:

200 g powdered suar
200 g hazelnuts, round
100 g chocolate sprinkles

Moreover:

200 g couverture, dark

Instructions

Mix the egg yolks well with the sugar, butter and flour. Spread the dough on a baking sheet lined with baking paper.
Preheat the oven to 200 ° C top / bottom heat.
For the topping, beat the egg whites until stiff, use the wooden spoon to fold the icing sugar, hazelnuts and chocolate shavings under the snow so that everything is well mixed. Spread the topping on the dough and smooth it out.
Place the tray in the oven on the middle rack and bake the cake for 30 minutes. Remove from the tube and cut triangles
Melt the couverture in a water bath and dip the nut wedges in it from each side.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.