Almond corners

Ingredients for 1 servings:

• 300 g wheat flour
• 1 tsp, leveled baking powder
• 130 g sugar
• 2 packets of vanilla sugar
• 2 eggs
• 130 g butter or margarine
• Grease for the tray
• 200 g butter or margarine
• 200 g sugar
• 2 packets of vanilla sugar
• 4 tbsp water or Amaretto
• 200 g ground almonds
• 200 g almonds, chopped
• 150 g milk chocolate or dark chocolate or mixed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Popular at celebrations in kindergarten, school, university and work

Make a dough from flour, baking powder, 130g sugar, 2 sachets of vanilla sugar, eggs, and 130g butter. Roll it out on a greased baking sheet. Place a piece of parchment paper or aluminum foil, folded several times, on the open side of the baking sheet against the dough to prevent the filling from running down during baking. Melt 200g butter. Dissolve 200g sugar in it. Add water or Amaretto. Stir in the almonds. Spread evenly over the dough with a spoon. Dip the spoon in cold water occasionally to make it easier. Bake at 170°C (convection oven) for approx. 20-30 minutes. The dough will be thinner or thicker depending on the size of the baking sheet, so it can’t be more precise. I’ve also spread the almond wedges extra thinly on 1 1/2 baking sheets and cut them smaller so they worked as large cookies. The topping should already be slightly browning around the edges, otherwise it will be too soupy in the middle. After baking, let the cake cool on the baking sheet for about 10 minutes. Then, using a sharp knife, cut into 12 rectangles. Divide each rectangle diagonally and place the triangles on wire racks to cool. In the meantime, melt chocolate in a double boiler. Brush the pointed corners of the triangles with it. Then let them dry in a cool place. In the summer, I’ve also put them in the fridge in batches. Store them in large tins. Place parchment paper between the individual layers in case it gets a bit warm. We even transport them to work in cooler bags if necessary. They taste good fresh (the broken ones still happen to me after 40 years, so don’t worry about it), the next day, or even a week later.