Nut Corners

Prepare the short pastry from the ingredients, roll out to a thickness of approx. 3 mm and bake. While still hot, spread the apricot jam on top, spread the nut mixture on top and bake in the oven at about 120°C for ½ hour. While still hot, cut into 2 x 2 cm pieces and dip the corners in chocolate.

Related Recipes:

Poppy Seed Nut Slice with Spiced ApplesFor the poppy seed nut slice with spiced apples, first preheat oven to 170 °C and line a baking tray (40 x 30... Colorful Vegetable FlowersFor the colorful vegetable flowers, first prepare the beetroot short pastry. To do this, puree the beetroot... Poppy Seed Nut CakeFor the poppy nut cake, beat the yolks with the butter and sugar. Mix in vanilla sugar, baking powder, poppy... Strawberry Jam with PeppercornsFor the strawberry jam with peppercorns, mix all ingredients together and let stand preferably overnight... Puff Pastry Pizza with Tomatoes and Asparagus SpearsSpread the puff pastry sheets apart and defrost. Spread two sheets with the very soft butter. Place the other... Trout Apple SaladCut the trout fillets into small pieces. Roughly grate the peeled apples with the cores removed. Prepare a... Pistachio Charlotte with Toffifee and RaspberriesFor the pistachio charlotte with Toffifee and raspberries, first prepare the pistachio cream. To do this... Strawberry CakeSeparate eggs and beat yolks with about half of the granulated sugar and vanilla sugar until really foamy. In... Pistachio Chocolate BombFor the pistachio chocolate bomb, first prepare the sponge cake. For the dark sponge cake roll, beat the whole... Pistachio ThalerFor the pistachio thalers, mix Fini’s Feinstes flour with powdered sugar and salt. Add the finely diced...