← All recipes

🥤 Crunchy Nut Triangles for Coffee Break

433 kcal · 50 min · 4 servings

Ingredients

• 225 g wheat flour
• 1 tsp, level baking powder
• 100 g sugar
• 1 packet vanilla sugar
• 1 egg
• 2 tbsp water (or a little more)
• 100 g butter (cold)
• 150 g butter
• 150 g sugar
• 2 packets vanilla sugar
• 3 tbsp water
• 100 g hazelnuts (ground)
• 200 g hazelnuts (sliced)
• 3 tbsp apricot jam
• 100 g dark chocolate

Instructions

1. 1. Put the flour and baking powder into a large bowl.
2. 2. Add the remaining ingredients for the dough.
3. 3. Knead the mixture with a mixer and dough hook first on low speed, then on high speed until smooth.
4. 4. Alternatively, knead the dough by hand on the work surface.
5. 5. Shape the dough into a roll.
6. 6. Wrap the roll in plastic wrap.
7. 7. Place the roll in the refrigerator for 30 minutes to firm up the butter.
8. 8. Melt the butter with the sugar, vanilla sugar, and water in a saucepan.
9. 9. Stir the mixture constantly while melting.
10. 10. Stir the ground and sliced hazelnuts into the warm mixture.
11. 11. Let the nut filling cool down for about 10 minutes.
12. 12. Preheat the oven to 180 degrees.
13. 13. Roll out the cooled dough on a baking sheet.
14. 14. Spread the dough evenly with apricot jam.
15. 15. Distribute the cooled nut filling evenly over the jam.
16. 16. Bake the pastry for approx. 25 minutes in the preheated oven.
17. 17. Let the baked goods cool on the tray on a wire rack for about 20 minutes.
18. 18. Cut the cooled pastry into squares with a side length of 8 x 8 cm.
19. 19. Cut each square diagonally in half to form triangles.
20. 20. Roughly chop the chocolate.
21. 21. Melt the chocolate pieces in a double boiler over low heat.
22. 22. Dip the two pointed corners of the triangles into the melted chocolate.
23. 23. Place the triangles on a wire rack or baking paper.
24. 24. Let the chocolate harden in the air.
25. 25. This recipe yields 25 to 30 nut triangles.

Nutrition per serving

• kcal: 433
• Protein: 6 g · Fett/Fat: 29 g · Carbs: 62 g