Classic Vegan Nut Corners with Chocolate
Ingredients
Dough
- 170 g all-purpose flour (Type 405)
- 1 tsp baking powder
- 60 g sugar
- 70 g plant-based margarine
- 2 tsp agave syrup
- 2 tsp water
- Plant-based margarine and flour for greasing the pan
Nut topping
- 80 g plant-based margarine
- 65 g sugar
- 1 packet vanilla sugar
- 100 g chopped almonds
- 220 g ground hazelnuts
- 125 g dark chocolate glaze
Additional
- Plant-based margarine and flour for greasing the pan
- 200 g apricot jam
- 125 g dark chocolate glaze
Preparation
Sift flour with baking powder into a bowl and mix well with sugar and margarine
Add agave syrup and water
Knead into a smooth dough
Wrap the dough in foil and chill for 30 minutes
Grease a deep baking sheet (30x40 cm) with margarine and lightly dust with flour
Roll out the shortcrust pastry on a floured work surface to about 5 mm thickness and place in the baking sheet
Prick multiple times with a fork
Spread jam thinly over the pastry
Preheat the oven to 180°C conventional (160°C fan)
Beat margarine with sugar until smooth, then stir in vanilla sugar, almonds, and hazelnuts
Mix everything into a smooth paste
Spread the nut paste over the jam and smooth it out
Bake in the preheated oven for about 15 minutes until golden brown
Let cool for 1 hour after baking
First cut into 12 equal squares, then diagonally into triangles to get 24 nut corners
Melt chocolate glaze in a bain-marie and dip the nut corners on the sides
Let dry on baking paper
Tips
Store airtight, for example in metal tins, to keep the nut corners fresh for several days
They can be stored for up to 3 weeks, but will become a bit drier over time
