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


  1. Preheat the oven to 170°C / 340°F.
  1. Start with making the dough and mix together butter, sugar and vanilla until creamy. Add the egg and the dry ingredients until combined.
  1. Grease the baking dish with butter and spread the dough evenly for the first layer.
  1. 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.
  1. Spread the nut mixture as a second layer evenly over the first one and bake for 25-30 minutes until golden.
  1. 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).


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