Nut corners

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut 200 g butter into pieces. Knead the butter, 100 g sugar, flour and egg with the dough hooks of the hand mixer, finally work into a smooth dough with your hands. Press the dough evenly flat on a greased baking tray (32 x 39 cm) or roll it out until the bottom is covered. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Roast cashews, nuts and almonds in a large pan without fat, remove and chop coarsely. Take the tray out of the oven and let it cool down. Caramelise 150 g sugar in a small pan.

2. 2

   Add 2 tablespoons of butter and nuts and mix well. Add 5 tablespoons of water and simmer while stirring until the caramel has dissolved. Spread the caramel nuts on the dough and refrigerate for about 20 minutes. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. As soon as the caramel is cold, cut the base into approx. 6 cm wide strips, then into triangles. Dip the nut corners with the edge into the chocolate and let them drip off on a grid. Refrigerate nut corners for another 10-15 minutes

3. 3

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
200 kcal

CARBS
19 g

FATS
13 g

PROTEINS
3 g