Nut corners with almonds
Crispy nut corners with a tender shortcrust base, fruity apricot jam, and a moist almond topping. After baking, the corners are dipped in dark chocolate, which gives them a rich finish. They are great for making ahead and taste best once fully cooled.
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Ingredients
Nussecken mit Mandeln
- 13 g butter
- 8 g Zucker
- 2 Piece Egg yolk
- 2 g Flour
- 1 Pinch Salz
- 225 g Mandel
- 1 g Mandel
- 12 g Zucker
- 12 g butter
- 5 g Honig
- 1 g Aprikosenkonfitüre
- 3 g Zartbitterschokolade
- 1 g Kokosfett
Preparation
1. Make the shortcrust dough
Knead the butter, sugar, egg yolks, flour, and salt into a smooth dough. Cover it and chill for at least 1 hour.
2. Cook the almond topping
Melt the butter, sugar, and honey in a saucepan and bring the mixture briefly to a boil. Then fold in the sliced and chopped almonds.
3. Prebake the base
Roll out the dough to about 20 x 30 cm, prick it several times with a fork, and prebake at 180 °C top/bottom heat for about 5 minutes.
4. Top and finish baking
Spread the prebaked base with apricot jam and distribute the almond mixture evenly over the top. Bake for another 15–20 minutes until golden brown.
5. Cut and glaze
Let the nut corners cool completely, cut them into triangles, and dip the corners in melted dark chocolate. If desired, stir the coconut fat into the chocolate to make it easier to work with.