The very best nut corners

Ingredients for 1 servings:

• 340 g flour, maybe a little more
• 65 g sugar
• 130 g butter or margarine
• 1 packet of vanilla sugar
• 2 eggs
• 1 pinch of salt
• 300 g butter or margarine
• 300 g sugar
• 4 tbsp water
• 1 packet of vanilla sugar
• 300 g nuts, chopped
• 400 g nuts, ground
• 1 jar apricot jam
• 1 point dark chocolate coating

Instructions

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

Quick and easy

Knead the flour, sugar, vanilla sugar, margarine, eggs, and salt into a shortcrust pastry. Add a little more flour if the dough sticks to your hands. There’s no need to melt the margarine beforehand; you can continue working with the dough straight away. Place some flour on a sheet of baking paper, sprinkle the dough on top, and then sprinkle a little more flour on top of the dough. Roll out into a rectangle. Once the dough has become a large flatbread, trim it to make a rectangular shape. Use any excess to fill in any gaps so that it covers the baking sheet. Spread the apricot jam over the rolled out dough. Melt the margarine, sugar, vanilla sugar, and water in a saucepan. Add the chopped nuts to the liquid mixture (you can also chop these yourself, depending on how coarsely you like them). Then add the ground nuts. Carefully spread the nut mixture over the dough and jam. Bake at 200°C (400°F) for 20-30 minutes using top/bottom heat, until nicely browned. Cut into wedges immediately after baking. The nut wedges will be difficult to cut when cold. Finally, melt the chocolate coating and decorate the nut wedges with it. Enjoy!