Recipe (english)

Amaretto nut corners

Amaretto nut corners

Amaretto nut corners have a particularly intense almond taste. Mix flour, 60 g sugar and 1 point vanilla sugar. Sprinkle egg and 120 g butter in flakes on top. Knead to crumbles with dough hooks. Knead the crumble by hand to a smooth dough, wrap in foil and leave to rest in the fridge for 30 minutes. Pour 200 g sugar, 2 pct. vanilla sugar, water and 200 g butter into a pot, bring to the boil and leave to cool for 10 minutes. Stir the ground hazelnuts, chopped hazelnuts and almond slivers into the butter. Crumble the amaretti and stir into the butter with the amaretto. Preheat baking oven to 175° C. Line a baking tray with baking paper. Place the dough on a floured work surface. Sprinkle with flour and roll out to half the size from the baking tray. Place the dough on the baking tray. Warm the jam and spread on it. Place a baking frame around the dough. Spread the nut mixture on the dough. Bake on the middle rack for 30 minutes. Let the dough cool for 15 minutes and cut into 6 x 6 cm squares. Then cut diagonally into triangles. Melt the chocolate coating in a warm water bath. Dip the Amaretto nut corners with the tips into the chocolate coating and place on a grid of grate. When the chocolate coating of the Amaretto walnut sticks to the grate after drying, it is removed from the grate by briefly pressing the finger on the underside of the grate. Amaretto nut corners remain juicy and are long lasting.

Servings: 40, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
222 kcal
20 g
3 g
14 g

(C)opyright by Marions Kochbuch