Sometimes the simple things are the best. For me Nut triangles belong to this categorie for sure – the only time comsuming part is dipping the edges in molten chocolate. Who – like me – loose the patient after dipping half of the triangles can decorate the triangles with graphical patterns. That looks nice, is much faster and taste as good as the one with the nicely dipped edges.
I based my variation on the recipe I found in “Handbuch fürs tägliche Backen”. I doubled the amount of dough and filling because I never menage to fill a whole baking sheet with the amount given in the recipe andI reduce the over all sugar amount. Instead of using chopped nuts I ground half of the using the coarse grater of my kitchen machine. And the greatest change is that I used quince jelly instead of apricot jam something that tastes very good.
- 130g Butter
- 100g sugar
- 2 eggs
- 300g flour Type 405
- 1 Tsp Baking powder
- 6 EL quince jelly
- 200g Butter
- 180g sugar
- 1 vanilla bean
- 200g hazel nuts, finely grated
- 200g hazel nuts, coarsly grated
- 4 Tbs Wasser
- 200g semi sweet coverture
Mix all ingredients for the dough and chill it for 30 min in the fridge.
For the filling heat butter with sugar and the scraped out pulp of the vanilla bean until the sugar is dissolved. Remove from the heat and stir in the hazel nuts and the water.
Press the dough on a paper lined baking try to a square, the dough should be 1 cm thick.
Melt the quince jelly and spread it on the dough, then place the filling on the dough. Press it tightly with wet hands.
Bake at 250°C for 35 min.
Let cool and cut into small triangles.
Melt the coverture and dip the corners of the triangles into it. Let the chocolate set before serving.