45 minutes
preparation
30 minutes
baking
45 minutes
resting time
You will need
Baking pan (25 cm x 25 cm), baking paper, pastry brush, 2 tall measuring cups, food blender or food processor, 2 mixing bowls, hand mixer with dough hook attachments, rolling pin, whisk
Ingredients for the nut corners
For 18 servings, 1 serving = 1 nut corner (5 g of sugar)
For the base
40 g dried apricots
Water
80 g butter + a little extra for the pan
10 g sugar
1 egg
170 g wheat flour, type 405 + a little extra for the pan
For the filling
100 g dates
Water
100 g butter
100 g hazelnuts, ground
100 g hazelnuts, chopped
50 g powdered sugar
For the garniture
70 g dark chocolate (at least 60% cocoa)
½ tsp coconut oil
If this recipe is not sweet enough for you, feel free to add more sugar. Just remember to track the amount. If this recipe is too sweet for you, you can of course reduce or skip the amount.
Preparation
Step 1:
For the date puree, place 100 g of dates in a tall measuring cup and cover them with cold water. Let them soak in the refrigerator overnight.
Pour 100 g of dates with boiling water and let them sit for 15 minutes.
Step 2:
Drain the dates, reserving the soaking water. Puree the dates and add enough of the date water to achieve the consistency of plum jam. Set the finished date puree aside.
Step 3:
Line a baking pan (25 cm x 25 cm) with baking paper. Brush the sides with a little butter and dust with some flour.
Place 40 g of dried apricots in a bowl or measuring cup. Pour hot water over them and let them soak for 15 minutes.
Step 4:
Drain the apricot water, reserving it. Puree the apricots and add enough of the apricot water to achieve the consistency of plum jam. Set the finished apricot puree aside.
Step 5:
In a bowl, mix the apricot puree, 80 g of butter, 10 g of sugar, 1 egg, and 170 g of wheat flour using the dough hooks of a hand mixer.
Step 6:
Preheat the oven to 180°C.
Roll out the dough and line the bottom of the baking pan with it.
Step 7:
Melt the butter in a bowl in the microwave at 600 W for 30 seconds. In another bowl, whisk together 100 g of ground hazelnuts, 100 g of chopped hazelnuts, 50 g of powdered sugar, the date puree, and the melted butter.
Step 8:
Spoon the nut mixture into the pan and spread it over the dough.
Bake in the oven at 180°C for about 30 minutes.
Step 9:
Let the nut corners cool in the pan for 15 minutes. While still warm, cut them into 9 squares and then cut each square diagonally to create the classic nut corners shape.
Step 10:
Melt 70 g of dark chocolate and ½ tsp of coconut oil in a water bath or in the microwave at 600 W for 2–3 minutes.
Use a spoon to spread the chocolate over the two ends of the nut corners.
If using the microwave to melt the chocolate, remove it occasionally and stir to prevent it from burning.