Nut corners

Name: Nut corners
Cook time: 1 h
Total time: 1 h
Yield: 84
Ingredients: 440 g gluten-free flour mixture; 2 TEASPOONS Baking Powder; 450 g Sugar; 600 g cold butter; 2 TABLESPOONS Low-fat curd; 2 Eggs (size M); 2 packages Vanillin sugar; 600 g crushed almonds; 100 g Apricot Jam; 100 g Dark chocolate; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 84

440 g gluten-free flour mixture
2 TEASPOONS Baking Powder
450 g Sugar
600 g cold butter
2 TABLESPOONS Low-fat curd
2 Eggs (size M)
2 packages Vanillin sugar
600 g crushed almonds
100 g Apricot Jam
100 g Dark chocolate
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix flour, baking powder and 150 g sugar. Cut 300 g butter into small cubes. Add quark, eggs and butter to the flour mixture and knead to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
For the topping, melt 300 g butter. Stir in 300 g sugar, vanillin sugar, 6 tbsp water and almonds. Roll out the short pastry in a greased baking tray (36 x 41 cm). Heat jam and spread evenly on the pastry. Spoon the almond mixture onto the pastry and smooth it down
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take the cake out of the oven, let it cool down for a short time and cut it into approx. 42 squares while still warm and cut them diagonally in half. Let the cake cool down
4
Chop the chocolate and melt over a warm water bath. Coat the opposite corners of the pastry with chocolate and allow to set
5
waiting time approx. 1 1/2 hours