John Myers
Ingredients for 1 servings:
- 300 g flour
- 1 tsp baking powder
- 130 g sugar
- 1 packet of vanilla sugar
- 2 eggs
- 130 g butter
- ½ jar jam (apricot)
- 200 g butter
- 200 g sugar
- 2 packets of vanilla sugar
- 2 tbsp water
- 200 g hazelnuts, chopped
- 200 g hazelnuts, ground
- 200 g dark chocolate coating, more if needed
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Knead a shortcrust pastry dough from 300g flour, baking powder, 130g sugar, 1 packet of vanilla sugar, 2 eggs, and 130g butter. Spread the dough onto a deep baking sheet lined with baking paper. Spread the 1/2 jar of apricot jam on top. Combine 200g butter, 200g sugar, 2 packets of vanilla sugar, and 2 tablespoons of water in a saucepan and bring to a boil. Add the nuts. Then spread this creamy mixture over the shortcrust pastry (with the jam). Bake in a preheated oven at 175°C for approximately 20 to 30 minutes (it should be golden brown). Let cool. Then cut into triangles and dip the corners in the melted chocolate coating.
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