Nut Wedges
Category: Pastries / Bread / Cake
Preparation:
- Grease the oven pan (oven accessory).
- Put all the ingredients for the dough in a mixing bowl and knead with the food processor to a smooth dough.
- Roll the dough out on a floured work surface in baking tray size, then place in the oven pan.
- Spread the dough with apricot jam.
- Put butter, sugar, vanilla sugar and water in a pot on the hob for the nut mixture. Heat the contents on a medium hob setting until the butter has melted. Add nuts and mix everything well together.
- Spread the nut mixture evenly on the apricot jam and smoothen.
- Put the pan in the oven and bake for about 25 minutes at 160°C using the hot air function. Then take out and allow to cool.
- Melt the couverture chocolate in a pot on the hob with the special “melt” function.
- First cut the cooled Nussecken into squares and then into triangles.
- Dip two corners of each N ussecke in the chocolate or spread with a pastry brush. Let it cool.
Recipa for 1 metal tray,
(about 50 pieces):
For the dough
300 g flour
1 tsp. baking powder
130 g sugar
2 packets vanilla sugar
2 eggs
130 g soft butter
For brushing/spreadinf
4 tbsp. apricot jam
For the nut mixture
200 g butter
200 g sugar
2 packets vanilla sugar
4 tbsp. water
200 g ground hazelnuts
200 g chopped hazelnuts
For decoration
200 g couverture chocolate
Appliance: Oven & Hob
Function: Hot air
Special function Hob: melt
Temperature: 160°C
Nutritional information
Carbohydrates 732 g
Protein 82 g
Fat 623 g
Calories / bread units
Recipe 9139 kcal
Portion 182,6 kcal
Portion 1,3 BU
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