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Nut Corners Recipe



Nut Corners Recipe

Ingredients:

For the shortcrust pastry:
  • 300 g of flour
  • 1 teaspoon Baking powder
  • 130 g sugar
  • 1 pack of vanilla sugar
  • 2 egg (s)
  • 130 g butter, soft

For painting:
  • 6 tbsp jam, (apricot jam)

For the topping: (nut mass)
  • 200 g butter
  • 5 tbsp water or rum
  • 200 g sugar, brown
  • 1 pack of vanilla sugar
  • 400 g hazelnuts, ground, walnuts, almonds (as desired)

For the glaze:
  • 200 g cake icing, (chocolate icing)

Preparation

  1. Make a dough from the ingredients. The dough is relatively soft, so you can distribute it nicely on the sheet.
  2. Butter the bottom of a fat drip tray and dust with flour. Alternatively, place a baking frame in the tray.
  3. Press the dough in evenly (I always do it by hand, it doesn't really work with a rolling pin).
  4. Spread the jam thinly on the dough.
  5. Melt butter, water, sugar and vanilla sugar in a saucepan (do not boil) so that the sugar dissolves. Add nuts / almonds and mix well. For nuts, I take a mixture of the varieties that my pantry produces.
  6. Spread the nut mixture evenly over the jam.
  7. Bake in the oven preheated to 175 ° top / bottom heat for approx. 30-35 minutes (middle bar for me).
  8. Let it cool on the tin best cut to corners overnight and the next day. Either just dip the tips or the sides in the chocolate glaze.
  9. Due to the brown sugar in the nut mass, the nut corners have a slight caramel taste.
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