Mini nut corners

Name: Mini nut corners
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 150
Ingredients: 200 g Flour; 1 coated Tsp Baking Powder; 100 g + 100 g sugar; 3 packages Vanillin sugar; 1 pinch Salt; 125 g cold butter; 1 Egg (Gr. M); 100 g Marzipan raw mass; 2 TABLESPOONS Cognac/wine spirit; 200 g chopped and ground hazelnuts; 150 g Fresh cream; 200 g white and dark chocolate; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 150

200 g Flour
1 coated Tsp Baking Powder
100 g + 100 g sugar
3 packages Vanillin sugar
1 pinch Salt
125 g cold butter
1 Egg (Gr. M)
100 g Marzipan raw mass
2 TABLESPOONS Cognac/wine spirit
200 g chopped and ground hazelnuts
150 g Fresh cream
200 g white and dark chocolate
baking paper

Directions

1
Knead flour, baking powder, 100 g sugar, 1 vanillin sugar, salt, butter in pieces and egg first with the dough hooks of the hand mixer, then briefly with your hands until smooth. Roll out on a baking tray lined with baking paper (approx. 35 x 40 cm) and prick several times with a fork
2
Coarsely grate the marzipan into a bowl. Add cognac and nuts. Bring the crème fraîche, 100 g sugar and 2 vanillin sugars to the boil in a small pot over medium heat while stirring. Immediately pour over the nuts and stir everything together. Spread on the shortcrust pastry. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Let cool off
3
Cut the biscuits into squares (approx. 4 x 4 cm) and cut them in half diagonally. Coarsely chop the couverture and melt separately in a hot water bath. Dip half nut corners with one corner each into the white, the other into the dark chocolate coating. Allow to dry