White coconut-walnut corners

Ingredients

Directions

1. 1

   Mix 300 g flour and baking powder. Add 60 g sugar, 1 pinch of salt, 1 vanillin sugar, 125 g butter in pieces, egg and possibly 2-3 tbsp. ice-cold water. First knead everything with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.

2. 2

   Roughly chop the nuts. Bring cream, 200 g butter, 200 g sugar and 2 vanillin sugar to the boil. Stir in nuts and coconut, cool down for about 5 minutes

3. 3

   Grease the baking tray (approx. 35 x 40 cm). Dust the shortcrust pastry with a little flour and roll it out. Stir jam until smooth, spread on top. Spread the coconut mixture on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes. Cool down on the baking tray for about 20 minutes. Cut into squares (approx. 8 x 8 cm), then cut each one diagonally in half. Let cool off

4. 4

   Coarsely chop the chocolate coating and melt in a hot water bath. Dip nut corners with 2 tips each into the chocolate and let them dry