How many nut slices would you like to prepare?
These vegan nut triangles are an absolute classic. A tender shortcrust base meets fruity apricot jam and a moist nut topping. Finished with dark chocolate, they turn into perfect little triangles that are especially loved during autumn and winter.
#gluten-free
#vegan
#Autumn
#winter
Ingredients
For the dough:
-
170
g
KOMEKO KUCHENGLÜCK
-
1
tsp baking powder
-
60
g sugar
-
70
g plant-based margarine
-
2
tsp agave syrup
-
2
tsp water
For the nut topping:
-
80
g plant-based margarine
-
65
g sugar
-
1
pack vanilla sugar
-
100
g chopped almonds
-
220
g ground hazelnuts
Additionally:
-
some
plant-based margarine
-
some
KOMEKO KUCHENGLÜCK
-
200
g apricot jam
-
125
g dark chocolate glaze
Preparation
1. Prepare the shortcrust pastry
Sift KOMEKO KUCHENGLÜCK with baking powder into a bowl. Mix in sugar and margarine. Add agave syrup and water and knead everything into a smooth dough. Wrap in cling film and chill for 30 minutes.
2. Prepare the tray
Grease a deep baking tray and lightly dust with KOMEKO KUCHENGLÜCK.
3. Roll out the dough
Roll out the shortcrust pastry to about 5 mm thick on a floured surface and place it into the tray. Prick several times with a fork and spread a thin layer of apricot jam on top.
4. Preheat the oven
Preheat the oven to 180 °C top/bottom heat (fan: 160 °C).
5. Prepare the nut topping and bake
Cream margarine and sugar until smooth. Stir in vanilla sugar, chopped almonds, and ground hazelnuts until a smooth mixture forms. Spread over the jam layer and smooth the surface. Bake in the preheated oven for about 15 minutes until golden brown.
6. Cut and glaze
After baking, let cool for about 1 hour. Cut into squares and then diagonally into triangles. Melt the chocolate glaze over a water bath and dip the corners. Let dry on parchment paper.
gluten-free vegan winter autumn
