Nut corners

Ingredients for 20 servings:

• 200 g flour
• ½ tsp baking powder
• 100 g powdered sugar
• 1 tbsp vanilla sugar
• 1 egg(s)
• 1 egg(s), including the yolk
• 100 g margarine
• 15 tbsp jam (strawberry jam)
• 2 tbsp rum
• 150 g margarine
• 150 g sugar
• 1 tbsp vanilla sugar
• 3 tbsp water
• 1 bottle of rum flavoring
• 300 g hazelnuts, grated
• 200 g chocolate
• 100 g margarine

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Total time approx. 4 hours

Knead the flour, baking powder, powdered sugar, vanilla sugar, egg yolk, and margarine into a dough and let it rest in a cool place for 2 hours. Then roll the dough out thinly on a baking sheet lined with baking paper and bake at 180 degrees Celsius for about 20 minutes. Mix the jam with the rum and spread it over the baked dough. Bring the 3 tablespoons of water to a boil with the 150g margarine, the vanilla sugar, and the 150g powdered sugar, then stir in the hazelnuts and the rum flavoring. Spread this mixture over the pre-baked dough that has been spread with jam and bake at 180 degrees Celsius for about 20 minutes. Melt the margarine over a bain-marie and melt the chocolate in it, then stir to make a glaze. Once the cake has cooled, cut it into small diamonds and dip one half of each into the glaze to allow it to set.