Antje's nut corners

Ingredients for 1 servings:

• 300 g flour
• 1 tsp baking powder
• 2 egg yolks
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g butter
• 100 g apricot jam (fruit spread)
• 200 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 4 tbsp water
• 2 tbsp rum
• 400 g hazelnuts, ground
• 2 egg whites
• 200 g dark chocolate coating

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with rum

For the dough, knead the flour, baking powder, egg yolks, sugar, vanilla sugar, salt, and butter. Wrap in cling film and refrigerate for about 30 minutes. Roll out the dough between the cling film and place on a baking sheet lined with baking paper. Preheat oven to 175°C. For the topping, heat the apricot jam, stir until smooth, and spread it over the dough. Heat the butter, sugar, vanilla sugar, water, and rum in a saucepan, bring to a boil, remove from the heat, and let cool slightly. Stir in the hazelnuts, beat the egg whites until stiff, and fold in. Spread the nut mixture over the dough. Bake on the middle rack of the oven for about 25 minutes, remove from the oven, and cut into triangles immediately using a pizza cutter. Finely chop the chocolate coating and melt it in a hot water bath. Dip the nut wedges, long edges, into the melted chocolate coating and let them dry on a wire rack. Tip: Landliebe’s apricot jam works quite well for this. It doesn’t have such a bitter aftertaste.