Nut corners

Ingredients for 2 servings:

• 200 g flour
• ½ tsp baking powder
• 85 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 85 g margarine
• 2 tbsp jam (red currant jelly)
• 100 g margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water
• 200 g hazelnuts, ground or grated
• 200 g chocolate coating

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Markus’ recipe for conquering women’s hearts

Using a hand mixer (dough hook), knead the flour, baking powder, sugar, vanilla sugar, salt, egg, and margarine into a shortcrust pastry. Roll out the dough two-thirds full on a baking sheet lined with baking paper. Spread the blackcurrant jelly thinly over the dough. Melt the margarine, sugar, and vanilla sugar in a saucepan. Add the water and hazelnuts (ground or grated, depending on your taste—I use a mix of both) and spread evenly over the dough. Bake for 20 minutes at 200°C (400°F). While the nut plate is still warm, cut it into approximately 4 x 4 cm squares, then cut these into triangles. Brush the edges of the nut wedges with the melted chocolate coating. Place on a baking sheet to cool and dry.