Nut corners

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 125 g sugar
• 1 tsp vanilla sugar
• 2 egg yolks
• 130 g butter
• 200 g sugar
• 1 tsp vanilla sugar
• 4 tbsp water
• 200 g butter
• 300 g hazelnuts or almonds, grated
• 100 g hazelnuts or almonds, chopped
• 2 tbsp rum
• 2 egg whites
• 200 g chocolate coating

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

really delicious, without jam, but much lighter with beaten egg whites in the nut topping

Nut corners can be made with almonds or hazelnuts, or with mixed nuts. Mix flour with baking powder, 125g sugar, and 1 teaspoon vanilla sugar. Add egg yolk and 130g butter to the flour and knead into a shortcrust pastry. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for about 1 hour. Then place it on a baking sheet lined with baking paper and flatten it with floured hands. Place a piece of cling film over it and roll it out thinly. Remove the film. In a saucepan, melt 200g sugar with 1 teaspoon vanilla sugar, water, and 200g butter, and bring to a boil briefly while stirring. Remove the pan from the heat and stir in the ground almonds. Add the chopped almonds and rum. Let cool. Beat the egg whites until stiff and fold into the cooled almond mixture. Spread the almond mixture over the shortcrust pastry. Bake on the middle rack of a preheated oven at 180°C (top/bottom heat) for about 25 minutes until golden brown. While still hot, cut into squares and then into triangles. Allow the nut wedges to cool completely on the baking sheet. Melt the chocolate coating in a water bath and dip the corners of the nut wedges into the chocolate coating. Allow the cookies to dry on a wire rack. Only when they are completely dry should they be placed in a tin.