Nut Cookies Recipe

Weigh out the ingredients for the shortcrust pastry and have them ready:

-> powdered sugar

-> flour

-> Soft butter

-> salt

-> Lemon for abrasion

Place the softened butter in the baking bowl.

Sift the flour into the butter.

Sift the icing sugar into the bowl with the butter and flour.

Add two pinches of salt to the dough ingredients.

Add the zest from the whole lemon to the dough ingredients in the bowl.

Mix the dough ingredients in the baking bowl with the hand mixer using the dough hook.

Stir the dough ingredients evenly for 4-6 minutes so that all the ingredients can be finely combined.

Den Teig abschließend mit den Händen gut 2 Minuten kneten.

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Finally, knead the dough with your hands for a good 2 minutes.

Shape the dough into a ball in the bowl.

Place the ball of dough on cling film.

Wrap the dough in cling film.

Chill the dough ball for at least 30 minutes and let it rest.

To bake the nut corner base you need:

-> A flat baking sheet

-> A suitable piece of baking paper

-> A flexible, rectangular cake pan.

-> A rolling pin

Take the dough ball out of the fridge and unwrap it.

Place the dough in the middle of the baking paper.

Slowly roll out the dough with a floured rolling pin.

Roll out the dough evenly, keeping the dough on the parchment paper.

Roll out the dough into a rectangle 0.5 cm thick.

Fit the dough into the flexible tart pan.

I recommend that you plan squares with a size of 5 or 6 cm.

The length and width of the cake tin should be divisible by 5 cm and 6 cm respectively.

Among other things, we tested 4 cm squares, but these are optically too small for us.

Bake the shortcrust pastry base in a preheated oven at 180°C for 14-16 minutes until light brown.

When the baking time is up, take the baked shortcrust pastry base out of the oven and place it on the worktop.

Spread the apricot jam on the baked shortcrust base while it is still hot.

Spread the apricot jam over the entire surface of the shortcrust pastry base, including the corners.

Separate the eggs and place the yolks and whites in separate bowls.

For the recipe we only need the egg whites, you can use the egg yolks for scrambled eggs, for example.

Weigh out the ingredients for the nut filling and have them ready:

-> Chopped hazelnuts

-> Grated hazelnuts

-> butter

-> protein

-> Sugar

-> strength

-> Gingerbread spice

Put the egg whites and sugar in a saucepan with the hazelnuts.

Stir the nut mixture with a whisk.

Add the butter to the nut mixture.

Add the gingerbread spice to the nut mixture.

Mix in the gingerbread spice.

Heat the nut mixture to a temperature of 65°C while stirring.

Stir the starch into the nut mixture.

A notice:

Adding more cornstarch will make the nut layer firmer.

Pour the nut mixture onto the prepared shortcrust pastry base.

Spread the nut mixture evenly in the mold with a spatula.

Let the nut mixture rest for 5 minutes.

Preheat the oven at 180°C top and bottom heat.

Place the baking sheet in the oven and bake for 10-11 minutes.

When the baking time is up, remove the baked nut cake and set it aside on the worktop.

Carefully remove the flexible cake tin.

To do this, cut along the shape with a knife and then lift up.

Using a tape measure, cut out 5cm or 6cm strips.

Then cut the strips into squares.

Carefully cut the cut squares into triangles.

Using a large chef’s knife, cut the chocolate into small pieces on a sturdy kitchen board.

Slowly melt half of the chopped chocolate in the saucepan at the lowest heat setting.

Add the second half of the chopped chocolate to the already melted chocolate.

Add the butter to the chocolate and melt without adding heat.

The melted chocolate should be in the temperature range around 28°C.

Briefly heat the chocolate to 32°C, then prepare to dip the nut cookies.

Dip the long side of the nut cookies corners in the chocolate.

Place the dipped side/edge of the nut corners on fresh baking paper.

In a second step or in a second and third step, dip the other sides/edges of the nut corners in chocolate.

Then let it dry on the parchment paper.

After a good 1.5 hours, pack the nut cookies corners in biscuit tins.

Hide the cookie jars well from gnomes and trolls, gnomes and fairies in a cool place.