Apricot Almond Corners with Chocolate Glaze
Ingredients
Shortcrust pastry
- 300 g flour
- 140 g powdered sugar
- 140 g cold butter
- 2 eggs (size M)
- 3 tbsp apricot jam
Glaze
- 125 g butter
- 50 g honey
- 220 g sugar
- 200 g chopped almonds
- 200 g flaked almonds
- 150 g chocolate glaze
Preparation
For the shortcrust pastry, rub flour, powdered sugar, and butter with your hands until a crumbly dough forms. Add the eggs and mix everything together. Chill the dough for 60 minutes. Roll out the shortcrust pastry on a floured surface into a large rectangle (40 x 60 cm)
Place the dough sheet on a baking sheet lined with parchment paper (standard size 38x45 cm) and prick several times with a fork. Spread the apricot jam on top and brush the entire dough sheet with it
In a small pot, mix butter, honey, and sugar and bring to a boil over medium heat for 5 minutes. Add the almonds and let everything simmer for another 5 minutes over medium heat
Spread the almond mixture over the shortcrust pastry sheet and bake for 20 minutes at 180°C (convection: 160°C). The almond corners are done when they are golden brown. Let the almond sheet cool for at least 3 hours, preferably overnight
On the sheet, cut 10 long strips and then cut them into small squares; cut each square diagonally
Melt the chocolate glaze and dip the corners. Let the almond corners cool on parchment paper
