Juicy nut wedges with marzipan, almonds and hazelnuts

Juicy nut wedges with marzipan

Portions: 10 persons | Preparation time: 80 minutes

Nut corners simply belong at Christmas. In this recipe, the are simply prepared with marzipan instead of jam. The fine pastry made from a shortcrust pastry base and a filling of marzipan and a roasted mixture of hazelnuts and almonds is a welcome change on the biscuit plate.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Juicy nut wedges with marzipan
Juicy nut wedges with marzipan

Portions: 10 persons | Preparation: 80 minutes

Nut corners simply belong at Christmas. In this recipe, the are simply prepared with marzipan instead of jam. The fine pastry made from a shortcrust pastry base and a filling of marzipan and a roasted mixture of hazelnuts and almonds is a welcome change on the biscuit plate.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Christmas | Region: Europe | Preparation: Bake | Menu: Pastries | Cuisine: German recipes

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

  1. Place the powdered sugar, flour, baking powder and salt in a mixing bowl of a stand mixer.
  2. Add the butter, egg and water.
  3. Knead until you have a smooth dough.
  4. Place the dough on a baking tray lined with baking paper and flatten or roll out .
  5. Prick several times with a fork.
  6. Pre-bake the shortcrust pastry in the oven at 180°C for approx. 10 minutes.

Filling

  1. Put the melted butter, cream, bitter almond flavoring and sugar and marzipan into the mixing bowl of the food processor.
  2. Hazelnuts and almonds to the butter mixture.
  3. Mix everything in the food processor to form a uniform nut mixture.
  4. Spread the nut filling over the pre-baked cake base and smooth it out.
  5. Bake the nut cake for a further 15 minutes at 180 degrees until golden brown.
  6. Let it cool down afterwards.
  7. Cut the cake into squares and then divide them into triangles.
  8. 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.