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.

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