Nut corners

Ingredients for 1 servings:

• 225 g flour
• 125 g sugar
• 1 egg(s)
• 150 g butter
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 100 g hazelnuts, chopped
• 200 g hazelnuts, ground
• 200 g apricot jam
• 100 g butter
• 100 g sugar
• 1 pack of chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

First, make a shortcrust pastry from flour, sugar, egg, butter, vanilla sugar, and baking powder. This should chill for 1 hour. Then, in a saucepan, briefly boil the nuts, the remaining butter, and 100g of sugar, then let cool slightly. Roll out the pastry on a baking sheet and spread with the apricot jam (our children love lots and lots of jam). Then spread the nut mixture on top and bake the whole thing at 180°C for about 20-30 minutes. But I’m doing it more and more by feel, so it’s best to check on it every now and then. Let the dough cool slightly (but not completely cold) and then cut into squares. Once the squares are completely cool, melt the chocolate coating (it has to be completely liquid, otherwise the corners will break off when dipped) and dip the nut squares in it. You can also make the nut squares with other nuts. And, of course, with other jam. This recipe is always a hit at our children’s birthday parties. I always cut them pretty small, so they’re good for trips.