This recipe is perfect for the whole winter season! Soft and rich short crust dough with a buttery nut layer on top. They are so soft and not too sweet at all – which means you can eat way too much of them!
They are also very easy to make: just layer the dough and the covering in a rectangle baking dish (I used a 30x20cm dish) and bake for 25-30 minutes. After cooling down cut them into triangles and dip the edges into melted chocolate.
For the dough:
- 70 g soft butter
- 50 g granulated sugar
- 1 egg
- 1 TBSP vanilla extract
- 150 g all purpose flour
- 1 TSP baking powder
For the coating:
- 80 g butter
- 70 g granulated sugar
- 1 pack vanilla sugar (or 1 TBSP vanilla extract)
- 1/2 TSP cinnamon
- 100 g ground almonds
- 100 g ground hazelnuts
- 4 TBSP water
- 100 g dark or milk chocolate for the glaze
- Preheat the oven to 170°C / 340°F.
- Start with making the dough and mix together butter, sugar and vanilla until creamy. Add the egg and the dry ingredients until combined.
- Grease the baking dish with butter and spread the dough evenly for the first layer.
- For the nut coat melt the butter in a pan on medium heat stiring in the sugar and vanilla. Add the ground nuts, cinnamon and 4 TBSP water until everything is fully combined. The consistency should be quite thick, but not too dry. Add more or less water if needed.
- Spread the nut mixture as a second layer evenly over the first one and bake for 25-30 minutes until golden.
- Cool down in the dish for at least 30 minutes. While cooling you can melt the chocolate over a hot waterbath. Cut into triangles, dip the edges into the melted chocolate and place them on a wire reck. Additionally you can decorate your wedges (I used tiny gingerbread man cookies).