Easter Bunnies and Ducks – Almond Shortbread for Easter

Cookies, Recipes

Yeah, Easter is coming up! It´s time to get the bunnies- and ducks-cutters out of the drawer and start a serious cookie-baking-session.

Hasen und Enten 2

The recipe for the shortbread is from my grandma in Tirol. Whenever we grandkids visited her, she spoiled us with great food, a choice of delicious cakes, and cookies.

My grandma made the cookies herself, even when she was over 90 years old. She cut out cute flowers and little pigs and lovingly decorated the cookies with jam and chocolate glazing. The cookies all looked different. She painted happy faces on the pigs, and delicate petals on the flowers. Happy cookies! I like thinking back to those days.

I´ve had grandma´s recipe for a long time, but have only now tried it for these bunnies and ducks. I can really recommend it. The shortbread is delicious, thanks to the almonds and the demerara sugar; it is not too sweet, but just right. It has to be cold when you roll it out. If it is too warm, it will be too soft for rolling and cutting.

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If you want smoother shortbread, take 2 ½ cups (300 g flour) instead of 1 ¾ cup (200 g) flour and 1 cup (100 g) almonds.

I used a toothpick dipped into chocolate glazing for decorating the cookies; I did not have a brush. The bunnies are therefore not anywhere near perfect. Well, never mind. I had fun decorating the cookies! And as I said, they taste delicious.

Hasen und Enten 4

Ingredients:
1 ¾ cup (200 g) flour
1 cup (100 g) ground almonds
⅔ cup (150 g) butter, cold (lactose-free, if you are very sensitive)
½ cup (100 g) demerara sugar
1 egg
1 egg yolk
Possibly 1 tbsp. milk or cream, lactose-free

Filling (optional):
Apricot jam

Chocolate glazing:
3.5 oz. (100 g) dark chocolate, lactose-free (e.g. Lindt 70%; Merci 72%)
1 tbsp. butter (lactose-free, if you are very sensitive)
This amount of chocolate glazing will probably be more than you will need for the cookies. I had some glazing left when I was done decorating.

Sugar icing:
4-5 heaped tablespoons confectioner´s sugar, sieved
Water
Red food coloring

Prepare the shortbread dough. I prefer using my kitchen machine for this; it is really fast and easy:
Put flour, ground almonds and sugar into a big mixing bowl. Cut the butter into small pieces and add to the flour. Add egg and yolk. With the dough hook, knead at low speed until the ingredients combine. Keep kneading until you get a smooth dough. If the dough is too dry and does not combine well, add 1 tbsp. of milk or cream. If the batter is sticky, add a bit of flour. Cool for about an hour (fridge).

You can make the shortbread by hand instead: Put flour, almonds and sugar onto the working surface. Cut the butter into small pieces and add to the flour. Dig a little hole into the middle of the flour and add the egg and the yolk. Quickly knead to a smooth dough with your hands. If the dough is too dry and does not combine well, add 1 tbsp. of milk or cream. If the batter is sticky, add a bit more flour. Cool for about an hour (fridge).

Preheat the oven to 350° F (175° C) (convection oven). Cover two baking sheets with baking parchment.

Lightly dust the work surface with flour. With a rolling pin, roll out the dough until about one tenth of an inch thick. With cookie cutters, cut out any shapes you like. Put the cookies onto the baking sheets and bake for about 8 minutes. They should be light, only a little golden at the edge.

Remove from the oven and let the cookies cool on the baking sheets for a bit. They will be very soft when they are hot and will crumble easily! After a couple of minutes, transfer to a cooling rack and let the cookies cool completely.

Decorating:
Chocolate glazing: Chop the chocolate into small pieces. Melt chocolate and butter in a small pot in a double boiler or at low heat on the oven. Stir well until the glazing is smooth.

For the white sugar icing, put the confectioner´s sugar into a small bowl. Carefully add water until the icing is rather thick. If should not run off the cookies when you brush them with the icing.

For the pink sugar icing, put some spoons from the white icing into another small bowl and add some drops of red food coloring. Start with only few drops; keep adding color until the icing is the pink (or red) you want.

Fill the cooled cookies with apricot jam, or leave them as they are. Decorate with chocolate glazing, sugar icing, sugar pearls, sugar writing,…, whatever you want. Go play and have fun!

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By the way, I used grated almonds for the bunnies´ „fur“.

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Depending on the size of the cookies, you will get about 50 cookies – single ones, not filled ones!

Pecan Cookies with Chocolate

Cookies, Recipes

I am still in search of the perfect cookie… Last week I attended a five-days long advanced training at university. Because of my lactose-intolerance and fructose-intolerance, I sometimes have a hard time finding agreeable food at the cafeteria or in restaurants. So I decided to take some home-made cookies with me, just in case – I do not like being hungry!

Here they are, the Pecan Cookies with Dark Chocolate (lactose-free):

PekanCookies 1

 and the Pecan Cookies with White Chocolate (not lactose-free):

 PekanCookies 2

I was right with my skepticism concerning cafeteria food. As suspected, the food was not ideal for me. I wasn´t starving, though, rather the opposite – I felt stuffed by all those grilled cheese sandwiches and tomato-mozzarella-wraps! Not even the lactase pills helped. I think next time I´ll bring home-made granola with me instead of cookies, and buy lactose-free joghurt at the supermarket!

Of course I still ate the cookies, despite feeling stuffed. The cookies had that irresistible “have-one-more” taste…

PekanCookies 3

The cookies also passed the quality-test at home: My teenager-son emptied the cookie tin in no time. He then called me while I was in that advanced training and told me he wanted more cookies. So. It seems that with this recipe, I might be one step closer to the perfect cookie!

To my surprise, all my test-eaters preferred the lactose-free variety with the dark chocolate to the original white-chocolate-variety.

PekanCookies 4

Ingredients:
1⅛ cup (250 g) soft butter (lactose-free, if you are very sensitive to lactose)
½ cup (100 g) sugar
1⅛ cup (200 g) brown sugar
2 eggs, room temperature
1 tbsp. vanilla sugar
4 cups (400 g) flour
½ tsp. salt
¼ tsp. baking powder
¾ cup (100 g) pecans, chopped

For lactose-free cookies:
7.2 oz. (200 g) dark chocolate, lactose-free, coarsely chopped (e.g. Lindt 70%, Merci 72%)

For cookies with lactose:
7.2 oz. (200 g white) chocolate, coarsely chopped

Preparation:
In a small bowl, combine flour,, salt and baking powder.

In a large mixing bowl, beat butter, sugar, brown sugar and vanilla sugar with a hand mixer or the kitchen machine until fluffy. Add one egg and beat it in for at least one minute, then add the second egg and beat in for another minute.

Add the flour mixture and beat until you get a smooth batter. Do not overbeat.

With a wooden spoon, fold in the chopped nuts and the chopped chocolate.

Separate the batter into two portions and press each portion into a log of about 6-7 inches (15-18 cm). The diameter should be 2-3 inches, depending on how big you want your cookies. I prefer large cookies!

Wrap the logs into cling foil and store in the fridge for about two hours or more. The cold logs will be firm.

Now it´s time for baking the cookies: Cover baking sheets with baking parchment. Preheat the oven to 340° F (170° C).

Remove the cling foil. Cut the logs into slices of about an inch. If necessary, press the slices into a round shape. I did not manage to make my logs as round as planned, so I had to shape the cookies by hand. This was quick and easy and no problem at all.

Put the cookies onto the baking sheets. Make sure you leave enough space between them; they will rise and spread. Bake for 10-15 minutes, until they are quite flat and golden brown at the edge.

Let the cookies cool on the baking sheet for a short time, then transfer to a cooling rack.

Makes about 24 large cookies.

 PekanCookies 5

Adapted from:

Tarek Malouf (2013), Kuchenglück. Ostfildern: Jan Thorbecke Verlag.

Chocolate Shock Cookies

Cookies, Recipes

A friend of mine is a baker. He likes to experiment – in his shop you will at times find goodies like chocolate with extra-hot chili (he grows the chili himself!) or cookies with lavender. For his birthday, I will give him these cookies, with the recipe attached – maybe he will like them and sell them in his store!

Schoko Schock 4

Schoko Schock 5

Schoko Schock 6

The original recipe uses white chocolate, which contains lactose. I wanted to make a lactose-free version for myself, so I produced a second batch in which I replaced the white chocolate with chopped walnuts. I must admit that I like this version better than the one with white chocolate. The walnuts go extremely well with the dark chocolate batter!

Schoko Schock 3

The cookies did not turn out as pretty as I had hoped, so I initially did not want to publish the recipe on my blog. Only when I realized that the kids kept walking into the kitchen to get another cookie, I tried one – and changed my opinion. The cookies are not too sweet and have an intense and smooth chocolaty taste. They are just the way a rich chocolate cookie should be, even if they do not look perfect!

Ingredients:
2 ½ cups (300 g) flour
1 ⅓ cup (100 g) unsweetened cocoa (sieved)
1 tsp. baking soda
1 tsp. salt
1 cup / 4 sticks (250 g) butter, room temperature
1 cup (200 g) sugar
1 tbsp. sugar beet syrup
1 tsp. vanilla sugar (not vanillin)
2 large eggs, room temperature

Version 1 (= containing lactose):
1 cup (150 g) dark chocolate, coarsely chopped
1 cup (150 g) white chocolate, coarsely chopped
Decoration:
⅓ cup (50 g) white chocolate

Version 2 (= lactose-free)
1 cup (150 g) dark chocolate, lactose-free, coarsely chopped
1 cup plus 3 tbsp. (150 g) walnuts, coarsely chopped
Decoration:
⅓ cup (50 g) milk chocolate, lactose-free

Preheat the oven to 375 ° F (190° C) (convection oven: 355° F,180° C). Cover baking sheets with baking parchment.

In a mixing bowl, combine flour, cocoa, baking soda and salt.

In another mixing bowl, beat butter, sugar and syrup with a handmixer or kitchen machine until light and fluffy. Add eggs and vanilla sugar and beat for another three minutes.

Add the flour-cocoa-mixture. Beat it into the batter with the hand mixer/kitchen machine at low speed or with a wooden spoon. The batter will be quite heavy and firm.

Version 1 (= containing lactose): Add the chopped chocolate and stir into the batter with a wooden spoon.

Version 2 (= lactose-free): Add the chopped chocolate and the chopped walnuts and stir into the batter with a wooden spoon.

Drop tablespoons of batter onto the baking sheets and bake for about 10-13 minutes. Keep your eye on the cookies – they get burnt at the edges fast! Rather take them out of the oven a little early than keep them in the oven too long. They will firm up when they cool.

Transfer the cookies to a cooling rack and let them cool.

Decoration:
Place the cookies side by side on a cooling rack, a baking sheet or baking parchment. If you use a cooling rack, place baking parchment beneath it – it will make tidying up the working surface a lot easier!

For the glazing, coarsely chop while chocolate (version 1) or lactose-free milk chocolate (version 2). Melt in a double boiler or on the stove at very low heat. Put the melted chocolate into a small plastic bag and cut off an edge. You now have a self-made icing bag.

Decorate the cookies with the glazing by moving the icing bag over the cookies diagonally.

Schoko Schock Cookies 1

Makes about 30 large cookies.

 

Adapted from: Cynthia Barcomi´s Backbuch (2007), München: Wilhelm Goldmann Verlag.

Oreo Chocolates and Caramelized Nuts (“Knusperle”)

Cookies, Recipes

This December was a bit different from what I had expected. An injured daughter (nothing serious), a very ill cat, a minor car accident, some other “small” troubles, and a massive cold interrupted my plans very much. With all those things going on, I did not get around to baking as much as I would have liked to. At least I managed to make my favorite cookies:

Weihnachtskekse 1

Walnut Cookies, Heart-shaped cookies with Rosehip-Jam, Wachauer Cookies (with chocolate shortcrust and vanilla-buttercream-filling), Marzipan Crescents, Ischler Cookies, Coconut Wedges.

I especiall like it when there is a big plate full of Christmass cookies. In my opinion, this just looks beautiful, very festive and Christmassy.

Keksteller Weihnachten 1

Keksteller Weihnachten 2

I will give you two more recipes now, the rest will follow next year!

Oreo Chocolates

I came across the recipe for these Oreo Chocolates last week, at schaufenster.diepresse.com. They sounded so good that I had to try the recipe. Oero cookies are one of the few store-bought cookies which do not contain lactose, and I am always ready to experiment when I discover a recipe which uses Oreos. In this recipe, Oreos were combined with cream cheese, and the mixture was coated with chocolate – it HAD to taste great, I thought. Well, it does!

Oreo Kugeln 1

In the original recipe, the balls were coated with white chocolate, then decorated with dark-chocolate-patterns and red and white sugar sprinkles. They looked very pretty.

Because of the lactose intolerance, I could not use white chocolate, so I dipped the Oreo Chocolates into dark chocolate. I did not have red and green sugar sprinkles at home, so I used chocolate sprinkles and decorating sugar instead. For decorating these balls, you can use anything you want – go play!

Oreo Kugeln 2

Ingredients:
32 Oreo Cookies (in Austria: 2 packages of Oreo Cookies)
7 oz. (200 g) cream cheese, lactose-free

Chocolate glazing:
200 g dark chocolate, lactose-free (Lindt 70%, Merci 72%)
1-2 tbsp. butter

Slice the Oreo Cookies open. Scratch out the filling with a knife and put the filling into a mixing bowl.

Add the cream cheese to the Oreo-filling. With a hand mixer, combine well.

Put the rest of the Oreos into a plastic bag. With a rolling pin, smash them into very small crumbs. Alternatively you can grind them in a food processor. I prefer the rolling pin method as my food processer somehow cannot grind cookies well.

Add the crumbs to the cream cheese mixture and combine well.

Form balls of about 1 inch diameter. Cool for about one hour.

Cover a baking sheet with baking parchment.

For the chocolate glazing, cut the chocolate into small pieces. Melt chocolate and butter in a double boiler. Add more butter if the glazing is too thick.

Place the balls onto a fork and dip them into the chocolate glazing; they should be completely coated with chocolate glazing. Put the balls onto the baking sheet and immediately decorate with sugar sprinkles, chocolate sprinkles, decorating sugar.

Depending on how big you make them, you will get about 25 Oreo Chocolates.

Store in the fridge.

Nuts in Caramel / “Knusperle”

This is another of my favorite cookies. The recipe is not as simple as it seems. I have made these cookies lots of times, but am always surprised by how much work they are. First of all, it takes a long time until all the nuts are roasted. Second, you might burn your fingers because the nuts and the caramel get unbelievably hot. And finally you will have to work really fast in order to separate the caramel-nuts-mixture into small cookie-sized portions. If you are too slow, you will get a huge caramel-nut-lump which you will never ever get apart again. Lots of work – but the result will be overwhelming, I promise!

Knusperle 3

Knusperle 2

Ingredients:

1 ⅔ cup (375 g) sugar
⅔ sticks (80 g) butter
1 cup (125 g) whole hazelnuts
1 cup (125 g) peeled almond halves
1 cup (125 g) walnut halves

Chocolate glazing:
About 100 g dark chocolate, lactose-free (Lindt 70%, Merci 72%)
2 tbsp. butter

Heat the oven to 350° F (175°) C.

Spread the hazelnuts onto a baking sheet and roast for about 10-15 minutes. The skins should get dry and start to crack. Keep an eye on the hazelnuts: if they get too dark, they will taste burnt and bitter.

When the hazelnuts are roasted, pour them onto an (old) kitchen towel. Close the towel over the nuts and rub them against each other so that the skins will come off. Be careful – the nuts will be very hot! It might be a good idea to wear kitchen gloves while doing this. It is okay if you cannot get all the skins off; it will not matter.

Put the roasted and skinned hazelnuts into a heat resistant bowl.

Roast the almond halves until light brown, add them to the hazelnuts. Roast the walnuts until light brown, add to the other nuts.

Put all the nuts onto the baking sheet again; do not turn off the oven.

Generously butter a second baking sheet.

In a big pan, melt a small amount of the sugar at medium heatd. Gradually add the rest of the sugar and melt until golden brown or light brown.

Now you will have to work fast: Put the baking sheet with the nuts into the oven to warm the nut mixture.

Also put the buttered baking sheet into the oven.

Add the butter to the melted sugar and stir in well.

Remove the buttered baking sheet from the oven and place it onto a heat-resistant coaster.

Remove the baking sheet with the nut mixture from the oven and stir the hot nuts into the caramel until they are thoroughly coated with caramel.

Pour the mixture onto the warm, buttered baking sheet. Make sure you spread the mixture over the entire baking sheet. This will make it easier to form cookie-sized portions as some of the nuts will have separated already.

With two wet teaspoons, immediately separate the caramel-nut-mixture into small, cookies sized heaps. The mixture will firm up fast, so you will have to hurry! Let the mixture cool.

Chocolate glazing:
Cut the chocolate into small pieces. In a double boiler, melt chocolate and butter.

Coat the bottoms of the Caramelized Nuts with chocolate glazing.

Depending on the size, you will get about 70 cookies.

Knusperle 1

From: Neef, K. (1995). Nürnberger Weihnachtsbackbuch. München: Walter Hädecke Verlag.

Vanilla Crescents

Cookies, Recipes

Like the recipe for the „Linzer Augen“, this is my Grandma´s recipe. When I first was about to make Vanilla Crescents according to this recipe, I was wondering about the fact that there was no egg in the shortcrust pastry. I called my mom to ask if this could be right. It was. There is no egg in the shortcrust pastry, so the pastry is rather crumbly. Rolling it into crescents is therefore quite difficult. You rather have to press the pastry into crescent-shape. It´s worth the effort, though – the Vanilla Crescents are unbelievably delicious and crunchy and will melt in your mouth.

Vanillekipferl 6

Vanillekipferl 5

The amount given is enough for 70-80 Vanilla Crescents. I used the double amount of ingredients – my family loves Vanilla Crescents so much that the “normal” amount will not be enough.

Vanillekipferl 3

Ingredients:
1 ¾ cup (200 g) flour
⅔ cup (140 g) butter
½ cup (100 g) fine sugar
1 cup (100 g) ground walnuts

2-3 cups (250 g – 350 g) powdered sugar for sprinkling
3-4 tbsp. high quality vanilla sugar (no vanillin!)

Vanillekipferl 7

Cut the butter into small cubes.

Sieve the powdered sugar into a big kitchen bowl. Mix in the vanilla sugar.

With your hands or a kitchen machine, knead flour, butter, sugar and ground walnuts until you get a smooth shortcrust pastry.

Form two „sausages“ of pasty, each with a diameter of slightly more than one inch. Put them on a plate and refrigerate for about 30-60 minutes.

Preheat the oven to 355° F (180° C). Cover baking sheets with baking paper.

Cut off small slices of pastry and roll them in your hands until they are smooth. Form little crescents and put them on a baking sheet.

Bake for about 10 minutes. The crescents should still be very light.

Let the crescents cool on the baking sheet for about one minute, then transfer to a large plate. Liberally sprinkle with the vanilla-sugar-mixture while they are still hot.

You can also sprinkle them directly on the baking sheet, as I did here with the last two batches (I only have two baking sheets).

Vanillekipferl 1Vanillekipferl 2

If you want, you can sprinkle the vanilla-sugar-mixture onto the plate even before you transfer the crescents to that plate. This way also the bottom of the crescents will be covered with vanilla sugar – I love that!

Store in a cookie tin in a cool place.

“Linzer Augen” / Linzer Cookies

Cookies, Recipes

This is my Grandma´s recipe. She was from Vienna, and she used traditional Austrian recipes for her cooking and baking, with lots of butter and oil and rich sauces. Her specialities were onion roast and a very traditional kind of dumplings. Grandma also loved eating – we grandkids were always impressed by how much she could eat, especially when it came to sweets or ice-cream!

When we were kids, we especially loved her rich cakes and her cookies. Each December we were waiting impatiently for her Christmas package. There were always gifts, lots of sweets, and cookies. As they had travelled all the way from Vienna to Tirol, which is at the other end of Austria, usually some of the cookies were broken. We did not mind. They always tasted great.

I especially liked the „Linzer Augen“ and the “Vanilla Crescents”, Vanillekipferln. When I started baking Christmas cookies, I asked my mum for the recipes. I could not believe it when I read how much butter there was in the “Linzer Augen”! Unbelievable. I still prepared the cookies according to the recipe, and I still do. The short crust is fantastic. Honestly, these are the best “Linzer Augen” I have ever eaten.

Linzer Augen 8 (2)

Ingredients:
4¾ cups (560 g) flour (not self-rising)
3⅓ sticks (420 g) butter
¾ + ⅛ g (210 g) sugar
4 egg yolks
Apricot jam or redcurrant jam
Powdered sugar

Shortcrust pastry:
Put the flour and the sugar on a clean work surface. Cut the butter into small cubes and put them on top of the flour and the sugar. Add the egg yolks. Go through the ingredients with a knife until you get a crumbly mixture. Knead with your hands until the pastry is smooth. Refrigerate for about 30-60 minutes.

Alternatively you can combine the ingredients in a kitchen machine until crumbly, then knead the mixture with your hands until the pastry is smooth.

Preheat the oven to 350° F (180° C). Cover baking sheets with baking paper.

With a rolling pin, roll out the pastry until it is about 3 mm thin. With a “Linzer.Augen” cookie cutter, cut out „Linzer cookies“. If you do not have that special cutter, cut out round cookies of about 1½ inches (3-4cm). Use e.g. a tiny cookie cutter to cut holes into the cookie tops. You can also make the cookies without any hole – they will still be delicious!

Ausstecher Linzer Augen

Bake the cookies at 350°F (180° C) for about 8-10 minutes. Keep your eye on them while they are in the oven. They should be very pale, not brown.

Linzer Augen 01

Remove from the oven. Let them cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack or a plate. Be careful – they will brake easily when they are hot! Let them cool down completely.

Linzer Augen 02

Put the jam into a small pot and bring it to a boil, then remove from the oven. Spread the bottom halves with apricot or redcurrant jam, then top with a cookie which has a hole in it. Immediately sprinkle with powdered sugar.

Linzer Augen 03

Linzer Augen 04

Linzer Augen 06

The shortcrust pastry will make about 80-90 “Linzer Augen”.

When you put the cookies into a tin, make sure you cover each layer of cookies with baking parchment, not tin foil. They will stay fresh longer that way. Store in an airtight container.

Linzer Augen 7

Nut Wedges

Cookies, Recipes

Last weekend I realized that it was only just about four more weeks until Christmas! It is not even really December yet and does not feel like pre-Christmas-time at all! Never mind. Pre-Christmas time means baking, so off to the kitchen I headed.

Each year I start my Christmas-baking with Nut Wedges. This has become something of a tradition. Nut Wedges are ideal, as with one baking session I will get a big tin of cookies. This immediately gives me the feeling of having achieved something, and also of having a bit of a stock of cookies. Nut Wedges are also my son´s favorites – another reason to start my baking with them!

Nussecken 1

The list of cookies I want to bake this year is a long one! “Linzer Augen“, „Linzer Stangen“, Vanilla Crescents, Heart-Shaped Cookies with Rose Hip Jam, Star-Shaped Cinnamon Cookies, Caramelized Nuts in Chocolate, Coconut Wedges, Nut Cookies with Marzipan, and more… Let´s see how far I´ll get!

The recipe for these Nut Wedges is ancient – it is from a TV magazine from the late 80s or early 90s, I do not really remember. Nut Wedges were among the first Christmas cookies I ever made. As back then I was just getting started with baking, I found the recipe challenging, especially as there was a mistake with the measurements. Meanwhile I know how to make these cookies fast and without problems, and I have corrected the measurement-mistake long ago.

I always bake Nut Wedges according to this recipe, as I know it will work!

Nussecken 7

Nussecken 6

Ingredients:

Short pastry / Dough:
2 cups (250 g) flour or whole wheat flour
⅓ cup (70 g) brown sugar
1 stick (125 g) butter
1 egg
1 pinch of salt
½ jar of apricot jam (or another jam you like, e.g. strawberry)

Topping:
3 cups (300 g) ground hazelnuts
1 stick (125 g) butter
½ cup (100 g) brown sugar
3 tbsp. water

Chocolate glazing:
8.8 oz. (250 g) dark chocolate, lactose-free
⅓-½ cup (80 g-100 g) butter

Nussecken 2

Preparation:
Short pastry / dough:

Cover a baking sheet with baking paper.

Preheat the oven to 400 ° F (200° C).

Put flour, sugar and salt onto the work surface. Cut the cold butter into small cubes. Add egg and butter to the flour mixture. With your hands, quickly knead to a dough. If possible, let the dough rest in the fridge/a cool place for half an hour.

Alternatively use a kitchen machine:
Knead the ingredients with a dough hook until you get a firm dough. I mostly use this method when making short pastry. It is fast and works well. It also keeps my hands clean!

Roll the dough into a rectangle of about 8×12 inches (20×30 cm). You can do so either directly on the baking sheet (covered with baking paper), or on a sheet of baking paper which you then transfer to the baking sheet together with the dough. Put a baking frame around the dough so you can spread the topping right to the edge.

Evenly spread the apricot jam on the dough.

For the topping, cut the butter into small pieces. Put butter, sugar and water into a small pot and bring to a boil. Remove from the oven and stir in the ground hazelnuts. Allow the mixture to cool.

Evenly spoon the hazelnut mixture over the jam. Spread with a knife or a pastry spatula and press down a little (using your hands helps!).

Bake for about 15-20 minutes until golden brown. Cut into small triangles while still warm. You do not have to separate the triangles yet.

Let the triangles cool on the sheet.

For the chocolate glazing, cut (or break) chocolate and butter into small pieces. Put chocolate and butter in a small pot and melt in a double boiler, or at low heat on the oven. Stir well. If the glazing is runny, add more chocolate. If it is not runny enough, add more butter.

Dip the Nut Wedges into the chocolate glazing and let them cool on a cooling rack.

Nussecken 5

Keep in an airtight cookie tin.