Wuselig Recipes · Recipe 66
VegetarianFlauschi’s Nut Triangles
Bake a shortcrust base with apricot jam and nut topping. Cut into small triangles and decorate two tips with chocolate.
The little story
Where Is the Round Corner?
An adult had baked the nut slab and cut it into little triangles. Everything was now cool. Puschel and Flauschi sat beside a plate of nut triangles.
Puschel„One corner, two corners, three corners. Where is the round one?“
He carefully turned a finished triangle in his paw. Flauschi raised an eyebrow and watched his search.
Flauschi„A triangle has three corners. The round one has the day off.“
Puschel„Then this is a very cornered biscuit.“
The chocolate had been melted and was already lukewarm. Flauschi thinly coated two tips. Puschel counted again.
Puschel„One chocolate corner, another chocolate corner and one nut corner.“
Flauschi„The third tip shows what is under the chocolate.“
They laid the triangles on baking paper and waited for the chocolate to set. Meanwhile Puschel found round things: the plate, the bowl and the windows.
Puschel„Now I know. All the round corners are in the kitchen!“
Flauschi laughed. They shared a little nut triangle, and Puschel decided three corners were just right.
Active preparation: about 45 minutes · 30 minutes chilling · Baking in total: about 30 minutes · About 45 minutes cooling after the last batch · About 30 minutes for icing/chocolate to set · Total: about 180 minutes. One tin (20 × 30 cm inside). Times and yield are estimates. Allow longer for a smaller tray, extra chilling or slow-setting icing.
Makes 24 small nut triangles (tin measures 20 × 30 cm inside)
How to make it
In a few words: Bake a shortcrust base with apricot jam and nut topping. Cut into small triangles and decorate two tips with chocolate.
Ingredients
- Base: 150 g plain wheat flour
- 75 g cold butter
- 50 g caster sugar
- 1 medium egg yolk
- 1–2 tbsp cold water and a small pinch of salt
- Topping: 100 g butter
- 80 g caster sugar and 8 g vanilla sugar
- 2 tbsp water
- 100 g ground hazelnuts
- 100 g finely chopped hazelnuts
- 50 g smooth apricot jam without gelatine
- 80 g dark chocolate without alcoholic fillings or gelatine
Method
- Wash hands, weigh ingredients and line a rectangular tin (20 × 30 cm inside) with baking paper. Adults handle mixers, sharp tools, the oven and hot trays. Do not taste raw dough.
- Mix flour, 50 g sugar and salt. Briefly knead in 75 g diced butter, the yolk and initially 1 tbsp cold water. Add the second tbsp only if the dough will not hold together. Cover and chill for 30 minutes. Save the white for another dish.
- An adult preheats to 180 °C conventional or 160 °C fan.
- Line the tin with baking paper, extending up the sides. Press dough evenly over the base without building up the edges. Spread thinly with 50 g jam.
- An adult gently heats 100 g butter, 80 g sugar, vanilla sugar and 2 tbsp water in a saucepan, stirring until the butter melts. Stir in both forms of hazelnuts. Remove from heat and cool for 10 minutes. Spread the still-spreadable topping evenly over the base.
- Bake on the middle shelf for 25–30 minutes, until the nut topping is golden brown. An adult removes the tin. Cool in the tin for about 25 minutes.
- An adult carefully lifts out the slightly warm but firm slab using the paper. Divide the 20 cm side into 3 sections and the 30 cm side into 4 (12 rectangles about 6.7 × 7.5 cm). Halve each diagonally to make 24 triangles. Then cool completely on a rack for about another 20 minutes.
- An adult melts chocolate in a heatproof bowl over warm, non-boiling water; the bowl stays above the water. Do not get water into the chocolate. Away from the hob, let it become lukewarm. Thinly dip or coat two tips of each cold triangle. Leave on baking paper for at least about 30 minutes to set; allow longer if needed.
Keeping your biscuits
Pack only once the biscuits are completely cool and the chocolate is firm. Store in a dry, tightly closing tin in a cool place; best eaten within 2 weeks.