Nut corners

Ingredients for 1 servings:

• 400 g hazelnuts
• 150 g rice pudding
• 120 g buckwheat
• 100 g butter
• 70 g sugar
• 1 pinch of salt
• 150 g water
• ½ tsp locust bean gum
• 200 g butter, soft, in pieces
• 200 g sugar
• 2 tsp vanilla sugar
• 75 g water
• 100 g apricot jam

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for the Thermomix TM31 – gluten-free

Place the hazelnuts in the mixing bowl, chop for 10 seconds/speed 7, and transfer to a bowl. Dough: Place the rice pudding in the mixing bowl, grind for 1 minute/speed 10, and transfer to a bowl. Add the buckwheat flour to the mixing bowl and grind for 1 minute/speed 10. Add the rice flour and the remaining dough ingredients, mix for 1 minute/speed 4-5, transfer to a bowl, and chill for 30 minutes. Spread the dough evenly on a baking sheet lined with baking paper and bake in a preheated oven (top/bottom heat: 180°C) for 20 minutes. Topping: Place the butter, sugar, and vanilla sugar in the mixing bowl and melt for 3.5 minutes/100°C/speed 1. Add the ground nuts and water and mix for 30 seconds/speed 3. Spread apricot jam, then the nut mixture, onto the pre-baked crust and bake for another 20 minutes. Cut into pieces while still warm and, once cooled, decorate with chocolate icing if desired. A “corner” of normality for those with celiac disease or celiac sprue.