John Myers
Ingredients for 1 servings:
- 500 g flour
- 250 g butter
- 150 g sugar
- 1 egg(s)
- 1 tsp baking powder
- 1 pinch of salt
- ½ jar apricot jam
- 250 g butter
- 200 g sugar
- 400 g almonds, ground
- 200 g desiccated coconut
- Chocolate coating
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Recipe from my grandma
Make a shortcrust pastry from flour, butter, sugar, egg, salt, and baking powder and chill for about 30 minutes. Roll out the dough on a greased baking sheet. Warm the jam and spread it on the pastry sheet. Boil the butter with 6 tablespoons of water. Add the sugar, almonds, and desiccated coconut and spread the mixture on the dough. Bake in a preheated oven at 180°C (top/bottom heat) for 25-30 minutes. Then IMMEDIATELY cut into triangles and let cool slightly. Melt the chocolate coating in a bain-marie and dip the tips of the triangles into the chocolate coating. Dark chocolate coating tastes best. It keeps fresh for 2-3 weeks. Best stored in a cool tin.
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