Peanut-nut corners

Ingredients for 1 servings:

• 300 g flour
• 1 tsp baking powder
• 125 g sugar
• 1 pinch of salt
• 125 g butter
• 2 eggs
• 1 jar apricot jam
• 400 g peanuts (unsalted or salted, according to personal taste)
• 100 g butter
• 100 g peanut butter
• 150 g brown sugar
• 1 packet of vanilla sugar
• 200 g dark chocolate
• 5 tbsp water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

for peanut junkies!

Mix the flour with the baking powder, salt, and sugar. Add the butter and eggs and knead everything into a smooth dough. If it’s too sticky, add a little more flour. Wrap the dough in plastic wrap and chill for at least 30 minutes. Meanwhile, chop the peanuts into fine pieces. Knead the dough again and roll it out evenly into a rectangle on a baking sheet lined with baking paper. Spread with apricot jam. Preheat the oven to 175°C (top/bottom heat). For the filling, put the butter, peanut butter, brown sugar, vanilla sugar, and about 5 tablespoons of water in a saucepan. Heat and stir until the sugar has dissolved. Remove the pan from the heat and fold in the nuts. Spread the nut mixture evenly over the dough and bake in the oven for 30 minutes. Then remove the baking sheet and let it cool completely. Cut the cake into squares, then into triangles. Chop the chocolate and melt it over a pan of hot water. Dip the nut wedges one at a time into the chocolate, then let the chocolate harden. This recipe yields approximately 20 nut wedges.