Juicy nut wedges with marzipan, almonds and hazelnuts
Ingredients
Shortcrust pastry
- 70g icing sugar
- 300g flour
- 1 tsp baking powder
- 1 pinch salt
- 1 egg
- 180g butter, cold, in chunks
- 2 tbsp water, ice cold
Filling
- 120g butter , melted
- 200 g marzipan
- 100 ml whipped cream
- bitter almond, optional flavoring
- 100 g sugar
- 50 g hazelnuts, chopped
- 100 g hazelnuts, ground
- 100 g almonds, slivered
- 100 g almonds, ground
- Chocolate, liquid, for decoration
Utensils
- food processor
- parchment paper
- spoon
- bowl
- knife
Instructions
Shortcrust pastry
- Place the powdered sugar, flour, baking powder and salt in a mixing bowl of a stand mixer.
- Add the butter, egg and water.
- Knead until you have a smooth dough.
- Place the dough on a baking tray lined with baking paper and flatten or roll out .
- Prick several times with a fork.
- Pre-bake the shortcrust pastry in the oven at 180°C for approx. 10 minutes.
Filling
- Put the melted butter, cream, bitter almond flavoring and sugar and marzipan into the mixing bowl of the food processor.
- Hazelnuts and almonds to the butter mixture.
- Mix everything in the food processor to form a uniform nut mixture.
- Spread the nut filling over the pre-baked cake base and smooth it out.
- Bake the nut cake for a further 15 minutes at 180 degrees until golden brown.
- Let it cool down afterwards.
- Cut the cake into squares and then divide them into triangles.
- Melt the chocolate and decorate the nut corners with chocolate strips.
The nut corners can be stored in a biscuit tin, simply place greaseproof paper in between. Stored refrigerated, they will keep for up to 4 weeks.
