Oh yes, they sell like hot cakes!
I would say, open your heart, put lots of love into it and your family and friends will snatch the treats out of your hand straight away! 🙂
Chilling time for the dough: approx. 30 min
Baking time: approx. 10 + 20 min
Ingredients for approx. 40 large or 80 small nut corners
For the shortcrust pastry
- 120 g vegan butter (e.g. Alsan)
- 60 g raw cane sugar
- 1 pinch of salt
- 2 tbsp plant-based drink
- 100 g wheat flour type 405 or spelt flour type 630
- 120 g spelt flour type 1050
For the nut layer
- 50 g vegan butter (e.g. Alsan)
- 100 g raw cane sugar
- 1 sachet vanilla sugar
- 20 g light-coloured syrup (e.g. rice syrup)
- Zest of a grated orange
- 100 g oat cream or other plant-based cream
- 150 g walnuts, chopped
- 150 g hazelnuts, chopped
- 100 g almonds, ground
- 1/4 tsp cinnamon
- 1 msp. coriander
Other ingredients
- 100 g jam
- 100 g dark chocolate coating
Preparation
For the Shortcrust pastry Beat the butter with the cane sugar and salt in a large mixing bowl with a whisk or mixer until fluffy. Add the vegetable drink and flour and knead into a dough. Chill for 30 minutes.
Preheat the oven to 180°C (top/bottom heat).
Then roll out the dough into a rectangle the size of a baking tray and place on a baking tray lined with baking foil. Prick several times with a fork and pre-bake at 180° in the middle of the oven for approx. 10 minutes. Remove from the oven and leave to cool briefly.
Then the Marmalade Spread on the shortcrust pastry base.
For the Nut layer Bring the butter, sugar, syrup, orange zest and cream to the boil together, then stir in the nuts and spices. Switch off the heat and leave to stand briefly until the mixture thickens.
Pour the nut mixture onto the jam-covered shortcrust pastry and smooth it out.
Bake at 180 °C top/bottom heat for approx. 20 minutes. The nut corners are ready when the edges are golden brown and the nut layer is slightly runny.
Set the tray aside for about 10 minutes. Then cut out small nut wedges with a sharp knife and leave to cool completely.
The Couverture Melt in a bain-marie, spread over the nut corners and leave to cool.
It is best to store the finished nut corners in the fridge so that the chocolate is nice and firm.
Merry Christmas!
Your Katinka