Small Nut Wedges

Prepare the shortcrust pastry

1. I turn on the oven to 180 degrees. Then I take the square baking pan with the dimensions 42 cm. wide, 29 cm. deep and 29 cm high and brush them with butter. First I put the dry ingredients in the bowl of my kitchen machine. I mix the baking powder with the flour and add it to the bowl. Then the sugar (I used powdered sugar) is mixed with the vanilla sugar and sieved. Everything is mixed briefly. Then the eggs, cut into pieces and room warm butter and a good drop of vanilla paste are added. Everything is briefly stirred with the dough hook of my kitchen machine until the ingredients have combined with each other. With a dough scraper I put the dough dumpling on my silicone mat and knead it briefly and shape it into a ball. I let it rest in the refrigerator for 15 minutes. After the 15 minute rest period, I take my dough and press it evenly into the baking pan. With a small baking roll, I roll it out smoothly and into every corner of the baking pan. Now put the apricot jam on top and smooth it out (I used a cake server to get it into the corners) I have a pot ready for the topping and put it on the stove. I add the butter, the sugar with vanilla sugar and the 8 tablespoons of water and let everything boil well while stirring. Pull the pan off the plate and stir in the ground hazelnuts. I then put the mixture on my shortcrust pastry base, which is coated with apricot jam, and smooth everything evenly. I put everything in the preheated oven on the rails in the bottom third at 180 degrees for 30 minutes.
2. After the 30 minutes I take the nut corners out of the oven and let it cool for a good 15 minutes before I cut it into squares with a sharp knife and then into small corners. The dough should be lukewarm if possible, then it can still be cut easily. After 15 minutes I carefully remove it from the edge with a knife, remove the frame and start cutting it 9 times vertically and 6 times horizontally so that I get small squares out.
3. After I’ve cut everything, I let 200 g whole milk couverture melt with a good sip of milk (the milk doesn’t burn the couverture and it gets a nice shine). I fill the dissolved couverture into a small squirt bottle with a small hole spout on it. Then I go over each little square and sprinkle a pattern over it in a serpentine fashion. When I’m done I let the pieces cool down for another hour. After an hour I cut each small square again in the middle (so now there are two corners). I wish everyone a successful bake!