Nut corners

Ingredients for 1 servings:

• 190 g butter or margarine
• 190 g sugar
• 2 eggs
• ½ packet of vanilla sugar
• 300 g flour
• ½ pack of baking powder
• 1 jar jam
• 250 g butter
• 170 g sugar
• 200 g almond(s), ground
• 100 g almond(s), chopped
• 1 egg(s)
• 3 tbsp milk
• e.g. chocolate glaze, liquid

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 10 minutes

juicy and fluffy

Mix butter, sugar, eggs, and vanilla sugar into a dough. Then add flour and sprinkle with baking powder. Mix again. Roll out the dough flat on a baking sheet. I find it works best with a rolling pin. Spread the dough thinly, about 0.5 cm thick. Stir the jar of jam well with a spoon. Spread the jam over the dough. Preheat the oven to 180°C (top/bottom heat). For the topping, melt the butter. Then let it cool, but do not let it harden again. Stir in the almonds and sugar. Quickly stir in the egg and finally add the 3 tablespoons of milk. Carefully spread this mixture over the jam. I always make small, staggered mounds and gently smooth them with a spoon. Then bake in the oven on the middle rack for 30 minutes. After 20 minutes, check that the topping isn’t getting too dark. It’s best to leave it overnight after baking and cut it into triangles the next day and cover the edges with chocolate. If the dough still seems too soft, don’t worry, it will get harder overnight.