It's snowing! Like crazy! It's almost christmas! I really love this time of the year! Sitting inside with a hot cup of tea, trying to count the millions of snow flakes that rush past my window, and the christmas candy in the oven is spreading a promising scent...
Nut triangles are a classic German christmas candy, but are also sold and eaten throughout the rest of the year as well. I made some last weekend and brought them along to a nice creative afternoon spent in the outskirts of Berlin in the sewing studio of Kaffiknopf - a very talented friend of mine: check out her homepage if you still need chistmas gifts for children or coffee-cozy lovers or knitting-addicts because she sells all kinds of cute handmade prodcuts she makes in her studio which always seems flooded with light.
In exchange for some nut triangles, she let me use her sewing machine and never tired of my stupid questions on how to continue my little sewing project!
copyright of all photos j.
For the crust:
110 gr of spelt flour
25 gr of sugar
1 tsp. of vanilla sugar
1/2 egg (or one really tiny one)
50 gr of butter
For the topping:
2-4 tbsp of apricot jam or hjortron (cloudberry)
100 gr of butter
115 gr of sugar
1 tbsp. of heavy cream
100 gr of finely ground hazelnuts
50 gr of coarsly ground or chopped hazelnuts
50 gr of dark chocolate
For the crust, cut the cold butter into small cubes, add the flour, the sugar, the vanilla sugar and the egg and mix. Let the dough rest in the fridge for about an hour. Preheat the oven at 180 ° C and spread the dough about 1 cm think into a square baking pan. This was sort of messy with my dough, but the cookies still tasted fine in the end, so don't start to worry, if the dough has a mind of its own. Prebake the dough for about 10 minutes. While the dough is in the oven, prepare the topping. Melt the butter with the sugar and the heavy cream in a casserole, turning it into lightly browned caramel. Add all the nuts. Take the dough out of the oven and spread the apricot or cloudberry jam on the crust. Then, take the nut caramel and spread it out on top of the jam layer evenly. Put the baking pan back into the oven and bake for another 15 minutes until the topping has a nice brown color.
Once out of the oven, let the big square cool off for a while, but not until it has entirely cooled off. To cut the big square into neat small triangles, it is necessary for the topping to still be luke warm. After you have cut the big square into the triangles, let these cool off before you melt the chocolate. Now, dip two corners of the nut triangles in chocolate.
It's time to enjoy the triangles. They are really dense, though, so it is good to know that they keep fresh and tasty in a can for 2-4 weeks!