John Myers
Ingredients for 1 servings:
- 100 g vanilla sugar
- 125 g butter
- 1 small egg(s)
- 250 g flour, type 405
- 1 pinch(s) of salt, cinnamon and vanilla
- 20 g lemon(s), grated peel
- 500 g sugar
- 250 g hazelnuts, ground
- 200 g hazelnuts, sliced or sliced almonds
- 7 egg whites (220 g)
- 5 g cinnamon
- some flavoring (lemon)
- 1 jar jam (sour cherry)
- 500 g chocolate coating (whole milk)
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Small nut corners in chocolate coating, in the style of Staudacher, makes 48 biscuits
Make a shortcrust pastry from the first 6 ingredients (sugar up to and including lemon zest) and chill in the refrigerator for about 1.5 hours. Then roll it out and line a rectangular baking sheet. Prick several times with a fork and bake in a preheated oven at 200°C until light golden brown. Mix the sugar, nuts, and egg whites in a saucepan. Toast the nut mixture on the stovetop until it starts to loosen from the bottom of the pan, stirring constantly with a large wooden spoon. Add the cinnamon and lemon flavoring. Spread the jam over the baked shortcrust pastry base, then spread the nut mixture on top. Bake at 190°C for about 20 minutes until medium brown. Cut into about 48 triangles, each measuring about 4 cm (a sharp knife and hot water are useful). Temper the chocolate coating, dip one cut edge of each nut corner into the chocolate coating, and place on parchment paper to dry. The nut corners can be stored in a closed container for up to 3 weeks.
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