John Myers
Ingredients for 1 servings:
- 300 g flour (gluten-free cake flour)
- 1 tsp baking powder
- 2 packets of vanilla sugar
- 2 eggs
- 100 g sugar
- 130 g butter
- 4 tbsp apricot jam or 2 tbsp milk
- 150 g butter
- 5 tbsp honey
- 100 g sugar
- 200 g hazelnuts, chopped
- 1 pack of chocolate glaze
Instructions
Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
delicious and easy
Make a shortcrust pastry from flour, baking powder, sugar, vanilla sugar, eggs, and butter. Place in the refrigerator for at least 3 hours. Line a baking sheet with baking paper and roll out the dough evenly. Spread the jam evenly over the entire sheet of pastry. If you don’t like jam, use 2 tablespoons of milk. Put the butter, sugar, and honey in a saucepan and heat gently, stirring until melted. Add the nuts and bring to a boil briefly. Remove from the heat and let cool for 5 minutes, then spread the mixture evenly over the pastry. Bake for 20 minutes at 200°C (fan oven). Remove from the baking sheet using the baking paper and let cool slightly. Cut into strips, then into squares, and then cut these diagonally into triangles. Carefully place on a cooling rack and let cool completely. Finally, dip the corners in chocolate glaze.
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