Nussecken (Nut Corner Bars)

Ingredients

For the dough:

• 300 g Flour
• 1,5 tsp Baking powder
• 130 g Sugar
• 1 packet Vanilla sugar
• 2 pcs Eggs
• 130 g Butter

For the topping:

• 1 jar Apricot jam
• 200 g Butter
• 4 tbsp Water
• 200 g Sugar
• 1 packet Vanilla sugar
• 400 g Ground hazelnuts

Decoration:

• 200 g Chocolate glaze

Equipment

• KitchenAid Artisan 5KSM175PS stand mixer
• Hand mixer

Instructions

Preparing the shortcrust pastry:

1. 1.
   Preheat the oven (200°C conventional (top/bottom heat))
2. 2.
   Mix the flour with the baking powder and sift it into a bowl.
3. 3.
   Add the sugar, vanilla sugar, eggs and butter. Work into a dough, first briefly on the lowest setting, then on the highest - important: don't let it knead for too long!Tip: With cold butter the dough is firmer and easier to work with - your mixer just has to be able to handle it! No problem for the KitchenAid!If the dough is soft, simply put it in the fridge for 30 min.
4. 4.
   Roll out the dough and place it on a baking tray lined with baking paper.

Preparing the topping:

1. 5.
   Briefly stir the apricot jam until smooth and spread it over the dough.
2. 6.
   Slowly heat the butter, water, sugar and vanilla sugar in a pot and stir in the ground hazelnuts.
3. 7.
   Carefully distribute/spread the slightly cooled mixture in portions over the apricot jam.

Baking:

1. 8.
   Slide the baking tray into the middle of the preheated oven and bake for 20-30 min. For me it's exactly 28 minutes - the base must stay light!

Decoration:

1. 9.
   Cut to size after cooling: For this I cut the tray 3 times along the long side (making 4 pieces).
2. 10.
   Along the short side 2 times (making 3 pieces).
3. 11.
   Then simply cut the resulting squares in half.
4. 12.
   Finally, dip all the corners in chocolate glaze and decorate as you like.