Amaretto nut corners

Name: Amaretto nut corners
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 250 g Flour; 260 g Sugar; 3 packages Vanillin sugar; 1 egg (size M); 375 g Butter; 200 g almonds without skin; 200 g Hazelnut kernels; 150 g Apricot Jam; 75 g Amarettini; 3 TABLESPOONS Almond liqueur (e.g. Amaretto); 100 g Dark chocolate coating; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

250 g Flour
260 g Sugar
3 packages Vanillin sugar
1 egg (size M)
375 g Butter
200 g almonds without skin
200 g Hazelnut kernels
150 g Apricot Jam
75 g Amarettini
3 TABLESPOONS Almond liqueur (e.g. Amaretto)
100 g Dark chocolate coating
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Knead the flour, 60 g sugar, 1 packet of vanilla sugar, egg and 125 g butter in flakes with the dough hooks of the hand mixer to a dough. Wrap in foil and chill for 30 minutes.
2
In the meantime, coarsely chop the almonds, 100 g hazelnuts and Amarettini. Grind 100 g hazelnuts finely. Warm up the jam and pass it through a sieve. Press the dough evenly flat on a greased and floured baking tray with your hands or roll it out.
3
Spread the dough with jam. Bring 250 g butter, 200 g sugar, 2 packets of vanillin sugar and 4 tablespoons of water to the boil. Let cool for about 10 minutes. Add nuts, amarettini and liqueur. Spread everything evenly on the dough.
4
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes until golden brown. Remove nut corners from the oven and let them cool on a cake rack for about 15 minutes.
5
Cut the cake into about 24 triangles. Roughly chop the chocolate coating and melt it on a warm water bath. Dip each 2 corners of the nut corners into the chocolate coating and allow to dry.