FacebookCook
Preparation
in 90 minutes
Cooking
in 15-20 minutes
Temperature
160 °C
- Preheat the oven to 160°C and line a baking tray with baking paper.
- Form a mound on the work surface with the sieved flour and baking powder then work in the egg, butter, sugar and vanilla sugar making it into a smooth, firm dough.
- Allow the dough to chill in the refrigerator for 30 minutes.
- Warm the sugar, water and vanilla sugar in a small pan.
- As soon as the sugar begins to caramelise, add the hazelnuts and honey and stir.
- Allow to cool.
- Remove the dough from the refrigerator and roll out into a square shape of ½ cm thick.
- Place the dough on the baking tray.
- Brush the surface with jam and then cover with an even layer of the hazelnut spread.
- Next cover it with a layer of baking paper. Bake in the oven for approx. 15-20 minutes.
- Once the dough has cooled, cut it into several squares and then cut each square into two triangles.
- Melt the chocolate in a bain-marie. Dip the corners of the triangles in the melted chocolate and allow to set.
Ingredients
For the dough:
180
g
2
g
baking powder
1
egg
75
g
butter
50
g
sugar
a little bit of
lemon extract
a little bit of
vanilla flavour
For the topping:
200
g
sugar
4
tbsp
water
2
packages
vanilla sugar
400
g
ground hazelnuts
8
tbsp
honey
4
tbsp
apricot jam
For the glaze / icing:
200
g
chocolate
10
g
butter
Nutritional & Dietary
Gluten-free
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
2.001 kj
477 kcal
Carbs
51 g
Fat
29 g
Protein
5 g
Products
in this recipe
Related recipes
Other interesting articles
