Low-carb nut corners

Ingredients for 10 servings:

• 100 g almond flour
• 150 g almonds, ground
• 100 g hazelnuts, chopped
• 50 g walnuts, chopped
• 70 g xylitol (sugar substitute), premium or light
• 180 g butter
• 2 eggs
• 1 egg white
• 1 tsp baking powder
• some vanilla extract
• 3 tbsp jam, sugar-free
• 40 g dark chocolate, at least 80% cocoa

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

For the dough, mix 2 eggs with 20 g xylitol and a little vanilla extract. Melt 80 g butter, then mix in 1 teaspoon of baking powder, 100 g almond flour, and 50 g ground almonds, and knead well. Chill the dough for at least 30 minutes. While the base dough is cooling, prepare the nut topping. To make it, melt the remaining 100 g butter and mix well in a bowl with one egg white, 40 g xylitol, 100 g chopped hazelnuts, 50 g chopped walnuts, and 100 g ground almonds. Once the base dough is thoroughly chilled, roll it out thinly on a sheet of baking paper. Then lift the baking paper with the dough onto a baking sheet and spread with the sugar-free jam. Next, spread the nut mixture—not chilled, ideally while still very warm, as this makes it easier to spread—on the prepared base. Place the baking tray in an oven preheated to 180°C. Depending on your oven, bake for about 25-30 minutes. The nut wedges are ready when they have turned a nice golden brown. Trim the edges just enough to create a straight edge all around. Cut the inside into small or large wedges, as desired. Once the nut wedges have cooled, carefully melt the chocolate over a pan of water. Then dip both sides of the nut wedges into the melted chocolate and place them on baking paper to dry. Tip: If you’re very careful about your diet, I recommend making your own jam. To do this, mix frozen fruit with xylitol light, as desired. To solidify, use gelatin, agar agar, or chia seeds. This works great. I always use about 350g of fruit and 3 tablespoons of chia seeds. Sweeten to taste, and add a little lemon juice for a fresh flavor if desired. Don’t make too much jam at once. Because there is no sugar, the jam will only keep in the refrigerator for a little longer than a week.