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🍰 Crunchy Nut Triangles with Chocolate Glaze
420 kcal · 30 min · 4 servings
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Ingredients
- butter 250 g
- wheat flour, Type 405 280 g
- baking powder 1 tsp
- vanilla sugar 1 packet
- sugar 250 g
- eggs 2 pcs
- hazelnut kernels, ground 100 g
- hazelnut kernels, chopped and roasted 200 g
- apricot jam 4 tbsp
- couverture, dark 100 g
Instructions
- 1. Take the butter out of the fridge and let it soften.
- 2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
- 3. Put flour, baking powder, half a packet of vanilla sugar, 100 grams of sugar, the egg, and 100 grams of butter into a bowl.
- 4. Knead the ingredients into a smooth dough.
- 5. Roll out the dough on baking paper.
- 6. Place the baking paper with the dough on a baking tray.
- 7. Prick the dough in several places with a fork.
- 8. Spread the dough evenly with apricot jam.
- 9. Put 150 grams of butter, 150 grams of sugar, the remaining vanilla sugar, and 3 tablespoons of water into a pot.
- 10. Melt the mixture over low heat.
- 11. Stir the nuts into the melted butter-sugar mixture.
- 12. Let the nut mixture cool down briefly.
- 13. Distribute the nut mixture evenly over the dough.
- 14. Bake the nut triangles for about 25 minutes until golden brown in the oven.
- 15. Chop the chocolate coating roughly.
- 16. Bring about 500 milliliters of water to a boil in a pot.
- 17. Place a metal bowl with the chocolate over the hot water.
- 18. Melt the chocolate in the hot water bath.
- 19. Take the nut triangles out of the oven.
- 20. Let the nut triangles cool down for about 10 minutes.
- 21. Cut the nut triangles into squares with a side length of 8 centimeters.
- 22. Divide the squares diagonally in half to form triangles.
- 23. Dip the two pointed ends of each triangle into the melted chocolate.
- 24. Place the nut triangles on baking paper.
- 25. Let the chocolate dry and harden.
- 26. Serve the nut triangles.
Nutrition per serving
- kcal: 420
- Protein: 6 g · Fett/Fat: 24 g · Carbs: 48 g