🍰 Crunchy Nut Squares with Chocolate Coating

Name: Crunchy Nut Squares with Chocolate Coating
Total time: 30 min
Yield: 4 servings
Ingredients: butter 325 g; sugar 100 g; vanilla extract 1 tsp; salt pinch; spelt flour, Type 630 300 g; baking powder 1 tsp; eggs 1 pc.; water 50 ml; brown sugar 150 g; tonka bean paste 1 tsp; hazelnut kernels, ground 300 g; walnuts, ground 300 g; almonds, chopped 150 g; apricot jam 50 g; couverture, dark 300 g; coconut oil 2 tsp

180 kcal · 30 min · 4 servings

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Ingredients

butter 325 g
sugar 100 g
vanilla extract 1 tsp
salt pinch
spelt flour, Type 630 300 g
baking powder 1 tsp
eggs 1 pc.
water 50 ml
brown sugar 150 g
tonka bean paste 1 tsp
hazelnut kernels, ground 300 g
walnuts, ground 300 g
almonds, chopped 150 g
apricot jam 50 g
couverture, dark 300 g
coconut oil 2 tsp

Instructions

1. Process 125 grams of butter together with the remaining ingredients for the shortcrust pastry until you have a smooth dough.
2. Shape the dough into a ball, flatten it slightly, and place it covered in the refrigerator for one hour.
3. Preheat your oven to 200 degrees Celsius with top and bottom heat.
4. Put 200 grams of butter, water, brown sugar, and tonka paste into a saucepan.
5. Bring the mixture to a boil on the stove.
6. Stir the nuts and 100 grams of almonds into the boiling mixture.
7. Remove the saucepan from the heat and let the nut mixture cool down slightly.
8. Take the shortcrust pastry out of the refrigerator and knead it briefly.
9. Roll out the dough on a work surface so that it matches the size of a baking sheet.
10. Line a baking sheet with baking paper and place a baking frame around the outside.
11. Place the rolled-out dough into the baking frame.
12. Prick the dough several times with a fork so that it does not rise while baking.
13. Coat the dough evenly with apricot jam.
14. Spread the cooled nut mixture evenly over the jam.
15. Smooth the nut mixture with a spoon or spatula.
16. Bake the nut squares in the preheated oven at 200 degrees for about 30 minutes.
17. Take the nut squares out of the oven and let them cool completely.
18. Finely chop the coating chocolate.
19. Warm two-thirds of the chopped chocolate over a warm, but not boiling, water bath.
20. Remove the bowl with the melted chocolate from the water bath.
21. Stir in the remaining third of the cold coating chocolate until it is completely melted.
22. Remove the baking frame from the cooled nut plate.
23. Cut the nut plate into squares first, and then diagonally into triangles.
24. Dip the nut squares briefly into the liquid chocolate or pour it over them.
25. Decorate the nut squares as you like.

Nutrition per serving

kcal: 180
Protein: 3 g · Fett/Fat: 12 g · Carbs: 17 g