Nut Wedges

1. Our favorite pastries have three corners! Nut corners are just as popular during the Christmas season as cinnamon stars or mulled wine and are very easy to make yourself. Everyone has their own special preferences. Some like it with marzipan, others prefer to bake it without jam and then there is the choice of nuts, especially important for allergy sufferers.
2. For the vegan variant, nut wedges with marzipan are suitable, because the mixture is made with almonds and sugar. The sweet almond mass originally comes from the Orient, but has long been a fixture in European Christmas recipes. High-priced marzipan products are often made with honey and are therefore not suitable for vegans. However, the raw mass from the supermarket can be used without hesitation.
3. Since nut wedges are long-life baked goods, they have a long shelf life. Nut wedges can be stored very well in a sealable tin can, then they will last for about three to four weeks.
4. A Thermomix can also be used to prepare the nut wedges. It is important for the production of the roast mass that the Thermomix runs counterclockwise so that nuts etc. are not unnecessarily chopped up.

Classic variant:

1. Mix the butter, the two egg yolks, sugar and vanilla sugar until frothy. Add flour, baking powder and a pinch of salt. Knead everything well. Cover the dough and chill for at least 30 minutes.
2. For the topping, put butter, sugar, honey, bourbon vanilla and water in a saucepan. Heat the mixture, stirring constantly, until the sugar has dissolved. Fold in the chopped almonds and let them cool. Alternatively, you can use hazelnuts instead of almonds.
3. Preheat the oven to 175 ° C hot air. Line the baking sheet with parchment paper.
4. Roll out the dough thinly on a floured work surface. Place the dough on the baking paper and prick several times with a fork.
5. Heat the jam briefly (approx. 30 seconds) with a little water in the microwave. Brush the dough with the jam.
6. Spread the almond mixture over the top. Put in the oven for 25 minutes at 175 ° C and bake until golden brown. Remove and cut into triangles while still warm.
7. Mix the margarine, sugar and applesauce in a bowl. Add the flour, baking powder and locust bean gum and quickly knead into a shortcrust pastry. Cover the dough and chill for at least 30 minutes.

Vegan variant:

1. Coarsely grate the marzipan mixture. Melt 125 g margarine. Bring the plant cream, sugar, vanilla sugar and salt to the boil. Dissolve the marzipan mixture in it and fold in the nuts.
2. Preheat the oven to 175 ° C top / bottom heat. Line the baking sheet with parchment paper.
3. Roll out the shortcrust pastry thinly on a floured work surface. Place the dough on the baking paper and prick several times with a fork.
4. Spread the nut mixture on the dough and bake for about 25 minutes until golden brown. Remove and cut into triangles while still warm.
5. Melt the couverture in a water bath and dip the tips of the nut wedges into the couverture. Let dry on a cake rack.