Nut corners bring back childhood memories for many. Every Christmas, grandpa, grandma, dad, or mom would bake the delicate pastries, setting the perfect mood for the reflective season. The house would be filled with the scent of nut caramel, the fireplace crackling, and Christmas classics playing on repeat.
Those wanting to rekindle this feeling can try making nut corners themselves - with a bit of patience.
Ingredients for about 24 nut corners:
For the shortcrust pastry:
- 2 eggs
- 500 grams of wheat flour
- 300 grams of cold butter
- 200 grams of sugar
- 1 teaspoon of baking powder
- 2 tablespoons of orange juice
- A pinch of salt
For the filling:
- 200 grams of ground nuts (hazelnuts, walnuts, or almonds)
- 200 grams of chopped nuts (hazelnuts, walnuts, or almonds)
- 150 grams of butter
- 125 grams of sugar
- 5 tablespoons of apricot jam
- 4 tablespoons of orange juice
- 3 teaspoons of grated zest from an organic orange
- 2 packets of Bourbon vanilla sugar
- A pinch of salt
- 250 grams of chocolate
Making nut corners:
Preheat the oven to 180 degrees Celsius with top and bottom heat. Line a standard baking tray with parchment paper. To prevent the paper from slipping, you can grease the tray with butter.
For the shortcrust pastry, combine all ingredients and knead until a firm dough forms. Spread the dough evenly on the baking tray and roll it out uniformly using a rolling pin and parchment paper. Before spreading the apricot jam on the dough, prick it multiple times with a fork.
For the topping, bring everything except nuts and chocolate to a boil in a non-stick pan. As soon as the mixture starts to foam, add the ground and chopped nuts and cook everything while stirring for two minutes.
Spread the nut mixture over the dough and jam with a spatula. Then, bake it in a preheated oven on the middle rack for 25 to 30 minutes. Once the time is up, remove the tray from the oven, let it cool for fifteen minutes, and cut it into approximately ten-centimeter squares. These squares must then be cut diagonally into triangles.
Let the corners cool on the tray for 20 minutes before transferring them to a wire rack to cool completely. Finally, dip the corners of the cookies into melted chocolate and let them drip dry.