German Almond Pastry Squares with Apricot and Chocolate
Ingredients
Shortcrust pastry
- 300 g all-purpose flour
- 140 g powdered sugar
- 140 g cold butter
- 2 large eggs
- 3 tablespoons apricot jam
Almond topping and chocolate glaze
- 125 g butter
- 50 g honey
- 220 g sugar
- 200 g chopped almonds
- 200 g sliced almonds
- 150 g chocolate glaze
Preparation
Rub flour, powdered sugar, and butter together 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 it 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 on the shortcrust pastry sheet and bake for 20 minutes at 180°C (convection: 160°C)
The almond corners are done when they have a golden brown color
Let the almond slab cool for at least 3 hours, preferably overnight
Cut 10 long strips on the slab 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
