Cakes & biscuits
Hazelnut triangles with apricot and chocolate
German nut triangles combine a thin shortcrust base with a moist hazelnut topping.
- Total time
- 75 min
- Servings / pieces
- 24
- Topic
- Cakes & biscuits
German nut triangles combine a thin shortcrust base with a moist hazelnut topping. A little apricot jam between them shields the pastry and adds a fruity note. After baking, the slab is cut into rectangles and then diagonally into triangles. Lukewarm is the ideal cutting stage: a very hot base breaks easily, while a fully cold nut layer may splinter. Chocolate is added last, either at two corners or along the shorter sides. Allow additional setting time before stacking the finished pieces for storage.
Method
Step by step
- 01
Make the base
Combine flour, baking powder, 100 g sugar and salt. Work in 125 g cubed butter and the egg to make a smooth dough. Chill for 20 minutes. Heat the oven to 175°C conventional.
- 02
Line with pastry
Line the tin with baking paper. Roll or press the dough evenly over the 30 × 40 cm base. Prick several times and spread thinly with the stirred apricot jam, keeping it inside the paper-lined area.
- 03
Cook the nut topping
Heat 150 g butter, 130 g sugar and the water in a saucepan. Once melted, stir in both forms of hazelnuts. Warm for one minute while stirring, then remove from the heat. The topping should hold together but remain spreadable.
- 04
Spread and bake
Place the warm nut mixture over the base in small portions and smooth with a damp spoon. Bake for 25–30 minutes until evenly golden brown. Cool for about 20 minutes.
- 05
Cut and dip
Cut the lukewarm slab into twelve rectangles, then halve each diagonally into triangles. Cool completely. Gently melt the chocolate above warm water, dip the short sides or two corners, and leave on baking paper to set.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Two nut textures
Ground hazelnuts bind the butter and sugar, while chopped nuts provide bite. Using only coarse pieces makes a loose topping that cuts poorly. All finely ground nuts give a more compact surface but will still work.
Neat triangles
Use a large sharp knife vertically with steady pressure. Wipe between cuts. Vigorous sawing makes uneven corners and pulls loose nuts away from the edges.
Kitchen questions
One more question?
Can I use walnuts?
Yes. Replace some hazelnuts with ground or chopped walnuts. Their stronger flavour is especially good with dark chocolate.
How should I store them?
Keep cool in a closed tin with paper between layers. They stay pleasant for about a week; freeze portions for longer storage.
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