Walnut triangles with rosehip jam

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grind walnuts very finely in the universal chopper. Cut the vanilla pod in half lengthwise and scrape out the pulp. Put the vanilla pulp and nuts in a bowl with butter, sugar, flour, salt and egg. Mix to a smooth dough with the dough hook of the hand mixer. Wrap the dough in foil and chill for about 30 minutes. Roll out dough on baking paper to a square of 30 x 30 cm, place on a baking tray. Mark rectangles of 3 x 6 cm on the dough with a knife.

2. 2

   Then mark the diagonal on each rectangle. Press a small depression into the lower, wider part of the triangles with the handle of a wooden spoon. Stir the jam until smooth, fill it into a piping bag or freezer bag and put it into the hollows in blobs. Spray the rest of the jam onto the triangles in dots. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 15-20 minutes. Remove the cookies, let them cool down for about 10 minutes, then cut them into triangles at the marks with a knife. Let the cookies cool down completely

3. 3

   Waiting time 40 minutes

Nutrition Facts

KCAL
40 kcal

CARBS
4 g

FATS
2 g

PROTEINS
1 g