Small nut corners with white chocolate

Ingredients for 1 servings:

• 125 g butter
• 75 g sugar
• 250 g flour
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 1 pinch of salt
• possibly flour, for the baking tray
• 200 g macadamia nuts (or cashews)
• 250 g peanuts, salted or unsalted, to taste
• 225 g sugar
• 2 tbsp butter
• 50 g whipped cream
• 200 g chocolate (white chocolate), chopped
• 1 tsp, heaped coconut oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

with peanuts and macadamias

Knead the dough ingredients into a shortcrust pastry, wrap it in foil, and chill for 30 minutes. Preheat oven to 200°C (top and bottom heat). Line a baking sheet with baking paper, roll out the dough into a rectangle measuring approximately 20 x 30 cm (use more flour if necessary), and bake in the preheated oven for 10-12 minutes, then let it cool. For the topping, roughly chop the macadamia nuts and mix with the peanuts. Melt 225 g of sugar in a saucepan over moderate heat, stirring continuously. Then gradually stir in 2 tablespoons of butter and the cream and simmer for about 4-5 minutes (continue stirring) until a smooth caramel forms. Then immediately fold in the nuts, spread the mixture evenly over the pastry base (with a little pressure), and let it set for at least 30 minutes. Depending on the desired appearance, cut small corners or squares (e.g., approximately 3 x 3 cm) with a sharp knife. Melt the chopped white chocolate and coconut oil in a small saucepan over low heat, stirring continuously. Then dip the edges of the nut wedges into the chocolate (I leave the pan on the warm stovetop while doing this so the chocolate doesn’t solidify). Finally, simply refrigerate the nut wedges (to dry). The nut wedges can be stored in a tin or cookie tin for up to two weeks, if they last that long.