Nut triangles
| Ingredients | ||
| 225 g | all-purpose flour | 2 1/4 cups |
| 1 | Dr. Oetker Baking Powder | 1 level tsp |
| 100 g | sugar | 1/2 cup |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 1 | egg | 1 |
| 1 | egg yolk | 1 |
| 100 g | soft butter or margarine | 3/8 cup |
| Topping | ||
| 2 | apricot preserve | 2 tbsp |
| 150 g | butter | 3/4 cup |
| 150 g | sugar | 3/4 cup |
| 2 | water | 2 tbsp |
| 100 g | ground hazelnut kernels | |
| 200 g | flaked hazelnut kernels | |
| Coating | ||
| 1 pkg | Dr. Oetker Chocofix | 1 pkg |
Method
1. Preheat the oven and grease the baking sheet.
2. To make the dough, mix together the flour and baking powder, sift into a mixing bowl and add the other ingredients. Stir with a hand mixer with kneading hook, first breafly at the lowest setting, then at the highest setting until the dough is formed. Then roll into a cylinder using your hands. Roll out the dough on the greased baking sheet.
3. For the topping, spread the jam on the dough. Melt the butter together with the sugar, vanilla sugar and water in a pan, stirring continuously. Add the ground and flaked hazelnut kernels to the mixture and stir well. Leave the mixture to cool down a little and spread evenly over the dough. Put a piece of aluminium foil for the dough to make an edge. Put the baking sheet in the oven.
Top/bottom heat: about 180°C/350°F (preheated)
Fan oven: about 160°C/325°F (preheated), Gas mark 4 (preheated),
Baking time: about 25 minutes.
4. Leave the biscuits to cool down on the baking sheet placed on a wire rack. Cut into squares and then cut diagonally into triangles.
5. To make the coating, prepare Chocofix as directed on the packaging.
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
