I promise you, these nut corners are addictive. The brown sugar gives the nut topping a caramel note.
300 g of flour
130 g sugar
1 teaspoon of baking powder
130 g soft butter
Slit the vanilla pod lengthwise and push out the pith with the back of the knife. Make a shortcrust pastry out of all the ingredients in the food processor. The dough does not stick at all and can be immediately pressed or rolled out on a baking sheet lined with baking paper.
4 heaped tablespoons apricot jam
200 g butter
5 tablespoons of rum, alternatively water
200 g brown sugar
200 g ground hazelnuts
200 g of chopped hazelnuts
200 g chocolate grease glaze
Melt butter, rum, sugar, vanilla in a saucepan, so that the sugar dissolves. Then add the nuts and mix.
Spread the shortcrust pastry with the apricot jam and then spread the nut mixture evenly over it.
Bake at 175 º Celsius for 30 – 35 minutes.
Cool completely, is also good overnight. Then cut into squares and halve them again.
If desired, garnish with chocolate icing or dip the corners.
Recipe posted and photo by Sabine Kurasch