Nut corners
- Simply delicious
Preparation time: 60 min - Difficulty level: easy
Ingredients for the base:
- 200 g spelt flour type 630 + some for rolling out
- 1 teaspoon baking powder
- 80 g raw cane sugar
- 1 egg
- 1 pinch of sea salt
- 1 p. Bourbon vanilla sugar
- 80-100 g butter or margarine
- 2 pinches of salt
- Apricot jam or plum jam, as much as you need to spread thinly
Ingredients Nut mixture:
- 200 g hazelnuts (roasted and ground)
- 150 g almonds (roasted and ground)
- 120 g raw cane sugar or honey
- 150 g melted butter
- a few drops of bitter almond oil
- a little water
Decoration:
- 200 g chocolate coating - whole milk or dark - as you like
- 1 tsp coconut oil
- 200 g spelt flour type 630 + some for rolling out
- 1 teaspoon baking powder
- 80 g raw cane sugar
- 1 egg
- 1 pinch of sea salt
- 1 p. Bourbon vanilla sugar
- 80-100 g butter or margarine
- 2 pinches of salt
- Apricot jam or plum jam, as much as you need to spread thinly
Ingredients Nut mixture:
- 200 g hazelnuts (roasted and ground)
- 150 g almonds (roasted and ground)
- 120 g raw cane sugar or honey
- 150 g melted butter
- a few drops of bitter almond oil
- a little water
Decoration:
- 200 g chocolate coating - whole milk or dark - as you like
- 1 tsp coconut oil
You need: 1-2 baking trays, cake rack, baking paper
For approx. 20 pieces/half a baking tray. Take double the amount for a whole baking tray.
Preparation of the base:
Spread a thin layer of jam on top.
Preparation of the nut mixture:
Preheat the oven to 175-200 degrees fan.
Roast the nuts and almonds in a pan without fat until fragrant. Then leave to cool, grind finely and place in a bowl. Melt the butter and mix well with the other ingredients.
Now spread the nut mixture evenly over the pastry base and smooth out.
The nut corners can now be placed in the oven for 20-30 minutes.
After 20 minutes, check that the pastry is not getting too dark, cover with baking paper if necessary and finish baking.
Decoration:
Leave to cool well on a cake rack. Now finely chop the chocolate coating and melt in a bain-marie, stir in the coconut oil and dip the tips or edges of your nut corners in and leave to harden.
Store in a well-sealed tin.