Almond nut wedges with apricot jam and chocolate without added flour.
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Step 1/5
Knead all the ingredients for the dough together and work into a shortcrust pastry. Roll out to an approx. 25x30 cm rectangle and place on a baking tray.
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Step 2/5
Spread the apricot jam on the dough.
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Step 3/5
In a saucepan, melt the remaining margarine with the coconut blossom sugar. Stir in the nuts and spread the mixture evenly over the jam layer.
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Step 4/5
Bake at 180 degrees top/bottom heat for 20 minutes. Let cool for 10 minutes and cut into triangles.
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Step 5/5
Melt the chocolate drops and coat the cooled nut cookies with them. If the chocolate is too thick, simply add a little coconut oil.
Matching products
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Product note
Ground almonds 1kgCHF 13.00 -
Product note
Roasted and chopped hazelnuts 1kgCHF 20.50
Artemis Chodzinski
Working Student Social Media Marketing
Taking a quick food pic at the café, while moving the plates around to find the best natural lighting and perspective? For a person who lives for aesthetic food styling, that is simply undebatable! If she could, our content creator Artemis would t...