Nut corners – juicy and especially nutty

Ingredients for 1 servings:

• 350 g flour
• 1 tsp baking powder
• 130 g butter or margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• ½ jar rosehip jam or apricot jam
• 125 g butter
• 100 g margarine
• 50 g sugar
• 75 g brown sugar
• 50 g rock sugar (crumbly rock sugar), brown
• 1 packet of vanilla sugar
• 40 g water
• 50 g ground almonds
• 50 g almonds, chopped
• 50 g almonds, slivered
• 100 g almond flakes, sliced
• 50 g hazelnuts, chopped
• 100 g hazelnuts, sliced, alternatively almond flakes
• 100 g hazelnuts, ground
• 1 tsp cinnamon powder, to taste
• Dark chocolate or dark couverture

Instructions

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

Line a baking sheet with baking paper. Knead the flour, baking powder, butter or margarine, sugar, vanilla sugar, and eggs into a shortcrust pastry and roll it out on the baking sheet. Brush the rolled-out dough with the rosehip jam. Now preheat the oven to 180°C (top/bottom heat). Place the butter and margarine, sugar, brown sugar, brown sugar, vanilla sugar, and water in a saucepan and gently heat until melted. Once the sugar, especially the sugar, has dissolved, add the almonds, hazelnuts, and cinnamon, stir in, and let cool slightly. Spread the mixture evenly over the dough. Bake in the center of the preheated oven at 180°C for approx. 25-30 minutes until golden brown, then let cool. First, cut into any size squares and then divide the squares diagonally again to create triangles. I ended up with 50 small, handy nut wedges. Melt the chocolate/couverture and dip the corners of the nut wedges into the chocolate, then let them dry thoroughly. You can also draw stripes of chocolate over the nut wedges, of course, and it’s quicker. Stored in a tin, the nut wedges will keep for at least four weeks, if they’re not gone before then.