Amaretto nut wedges
- 250 g flour
- 260 g Sugar
- 3 Package Vanillin sugar
- 1 Egg (size M)
- 375 g Butter
- 200 g Almonds without skin
- 200 g Hazelnut kernels
- 150 g Apricot jam
- 75 g Amarettini
- 3 EL Almond liqueur (e.g. amaretto)
- 100 g Dark chocolate couverture
- Fat and flour
- Cling film
45 minutes
light
- 1.
- Knead the flour, 60 g sugar, 1 packet of vanilla sugar, egg and 125 g butter in flakes with the dough hook of the hand mixer to form a dough . Wrap in foil and refrigerate for 30 minutes.
- 2.
- Meanwhile, almonds, 100 g hazelnuts and coarse amarettinichop. Finely grind 100 g hazelnuts. Heat the jam and strain it through a sieve. Press the dough evenly with your hands on a greased baking sheet dusted with flour or roll it out.
- 3.
- Brush the dough with jam. Bring 250 g butter, 200 g sugar, 2 sachets of vanilla sugar and 4 tablespoons of water to the boil. Approx. Let cool for 10 minutes. Add the nuts, amarettini and liqueur. Distribute everything evenly on the dough.
- 4.
- Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for 30-35 minutes until golden brown. Take the nut wedges out of the oven and let cool down on a wire rack for about 15 minutes.
- 5.
- Cut the cake into approx. 24 triangles. Roughly chop the couverture and melt it in a warm water bath. Dip 2 corners of each nut corner into the couverture and let it dry.
1 piece approx:
- 360 kcal
- 1510 kJ
- 5 g protein
- 25 g fat
- 29 g carbohydrates
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