John Myers
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Almond Wedges Instead of Nut Wedges
The perfect almond wedges instead of nut wedges recipe with a picture and simple step-by-step instructions.
*Shortcrust*
- 50 g Butter
- 50 g Margarine
- 85 g Sugar
- 8 g Vanilla sugar
- 2 Egg yolks
- 200 g Flour
- 1 Knife point Baking powder
- 1 pinch Salt
* Roast mass *
- 125 g Butter
- 100 g Sugar
- 50 g Honey
- 8 g Bourbon vanilla
- 2 tablespoon Water
- 300 g Chopped almonds
- *Zum Bestreichen*
- 100 g Apricot jam
- 3 tablespoon Water
- *Zum dekorieren*
- 200 g Chocolate icing dark
- 1st recipe is enough for approx. 80 small corners (3.5×3.5 cm squares). The baking sheet was 35×30 cm in size.
- Mix the butter, margarine, egg yolks, vanilla sugar and sugar until frothy. Then add flour, salt and baking powder and knead well. Shape the dough into a ball, wrap it in foil and chill for at least 30 minutes.
- For the topping, put butter, sugar, bourbon vanilla, honey and water in a saucepan and bring to the boil while stirring until the sugar has dissolved. Stir in the chopped almonds and let cool a little.
- Line the baking sheet with parchment paper. Roll out the dough thinly (possibly between foil) and place on the baking paper. Prick the dough several times with a fork.
- Preheat the oven to 175 ° C hot air! Briefly heat the jam with water (approx. 30 seconds) in the microwave, stir well and brush the dough with it.
- Spread the almond mixture over it and then put it in the oven for about 25 minutes at 175 ° C. Until it reaches a golden brown color.
- While still warm in squares, cut to taste and cut in half into triangles.
- Melt the chocolate icing and decorate the corners with it to taste.
- Bon appetit !!! Bom Apetite !!!
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