Nut corners – for milk, almond and/or hazelnut intolerance

Ingredients for 1 servings:

• 130 g margarine, vegan
• 130 g sugar
• 2 eggs
• 300 g flour
• 1 tsp, leveled baking powder
• 160 g margarine
• 2 packets of vanilla sugar
• 180 g sugar
• 200 g walnuts, coarsely ground
• 200 g walnuts, finely ground
• 3 tbsp water
• e.g. apricot jam
• Cake icing, dark, dairy-free

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 175 degrees Celsius (top/bottom heat). Knead the dough ingredients into a ball of dough. Using a spatula, spread it on a baking sheet lined with baking paper and spread with apricot jam. In a saucepan, heat the margarine, sugar, and vanilla sugar, stirring constantly until the sugar has dissolved. Stir the walnuts and water into the sugar-margarine mixture and spread the mixture evenly over the dough. Bake in the preheated oven for about 25 minutes. While still warm, carefully cut into rectangles and then into triangles using a sharp knife. Depending on the desired size, this will yield about 40 pieces. Let them cool completely (preferably overnight), then carefully dip the corners into melted chocolate coating and let them dry thoroughly.