John Myers
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Nut Corner Cookies
The perfect nut corner cookies recipe with a picture and simple step-by-step instructions.
dough
- 100 g Flour
- 100 g Ground hazelnuts
- 170 g Butter
- 100 g Strength
- 120 g Sugar brown
- 1 piece Bourbon vanilla sugar
- 2 piece Protein
Nut topping
- 250 g Sugar brown
- 4 tbsp Water
- 300 g Chopped nuts
- 1 El Butter
- 100 g Cream
Others
- 5 tbsp Apricot jam
- 2 tbsp Sugar brown
The dough
- Knead the flour, the hazelnuts, the butter in pieces, together with the starch, the sugar, the vanilla and the egg white to form a dough. Chill the dough for half an hour.
- When the dough has cooled well, place it on a baking sheet lined with baking paper and roll it out thinly. Spread the apricot jam on top.
The nut topping
- Let the sugar caramelize with the water in a pan. Melt the butter in it and add the cream. Let everything simmer for a while, stirring. Stir in the nuts (preferably a mix of different nuts) and distribute the mixture on the dough.
- Sprinkle everything with a little brown sugar and bake at 170 degrees for about 15 minutes. After baking, let it cool on the baking sheet and harden, only then cut small diamonds. It is best to let it cure in the air for 1-2 days and only then fill it into a can. Unfortunately, I don’t have a picture of the cut cookies because my camera has just given up the ghost 🙁 The recipe makes about 60 nut corner cookies.
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