Nut corners or coconut corners

Ingredients for 1 servings:

• 225 g flour
• 1 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 egg yolk
• 100 g butter, soft
• 3 tbsp apricot jam
• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water
• 100 g nuts, ground
• 200 g nuts, sliced ​​(replace coconut wedges with desiccated coconut)
• 200 g dark chocolate

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

makes about 25 cookies

For a baking tray (40 x 30 cm): Dough (first 7 ingredients): Mix flour with baking powder and sift into a mixing bowl. Add the remaining dough ingredients and mix everything with a hand mixer (dough hook), first briefly on the lowest speed, then on the highest speed, until a dough forms, then form into a log. Roll out the dough on the baking tray. Topping: Brush the dough with apricot jam. Melt the butter with sugar, vanilla sugar, and water in a saucepan while stirring. Stir in the ground and flaked hazelnuts. Allow the mixture to cool slightly and spread evenly over the dough. Place the baking tray in the oven. Fan oven: about 160°C. Baking time: about 25 minutes. Allow the pastry to cool on the baking tray on a wire rack, then cut into squares and divide these diagonally to create triangles. Glaze: Roughly chop the chocolate and melt it in a water bath over low heat. Dip the two pointed corners of the pastry into the glaze and let it set. For coconut corners: Replace the 200 g of shredded nuts with 200 g of desiccated coconut.