Nutty Triangles

INGREDIENTS (makes approximately 24)

DOUGH MIXTURE

• 225 g flour, type 550
• 1 tsp baking powder
• 100 g raw cane sugar
• 1 sachet bourbon vanilla sugar
• 1 egg
• 1 tbsp. water
• 100 g chilled butter

NUT MIXTURE

• 150 g butter
• 150 g sugar
• 1 sachet bourbon vanilla sugar
• 3 tbsp. water
• 100 g ground hazelnuts
• 200 g sliced hazelnuts
• some butter
• 3 tbsp. apricot jam
• aluminium foil
• 250 g Deziria Dark or Milk Chocolate

PREPARATION

Knead sieved flour and baking powder, sugar, egg, water and butter into a smooth dough. Wrap the dough in cling film and put in the fridge for about 30 min.

Melt the butter, sugar and water in a pan, stirring continuously. Blend in the hazelnuts. Leave the mixture to cool for about 10 min.

Preheat the oven to 180°C (convection oven 160°C).

Roll out the dough on a greased baking tray to an approx. size of 25 x 30 cm, prick with a fork and brush the dough with the jam. Spread the nut mixture evenly on top. Confine the dough with a double layer of aluminium foil around the edges and bake for around 25 min. Leave to cool for around 20 min. Split into squares of 8 x 8 cm. Cut the squares diagonally to form triangles. Leave to cool.

Chop up the chocolate and melt in a bain-marie (ensuring it does not become too hot). Dip the triangles in the chocolate at your pleasure. If stored in a biscuit tin, they will keep for up to 3 weeks.