Almond Nut Corners

11th day of Advent

For the almond nut corners, a Linzer dough (recipe here) must be rolled out 4mm thick and placed on a baking sheet lined with baking paper. This dough is baked for 8-9 minutes at 180 ° C (the dough must not be completely baked through). Then the almond and nut mixture is spread on:

Recipe for Almond Nut Mixture:

• 600g Powder sugar
• 220g Ground almonds
•   80g Hazelnuts, roasted and chopped 2-4mm
• 280g Egg whites (9-10)
•        + Robe-Noire Chocolate

Production:

• Mix the powder sugar, ground almonds, and hazelnuts.
• Add the egg whites and heat at 65°C.
• Then the hot almond mixture is spread onto the shortcrust base.
• The whole is baked at 170°C / about 25-30 minutes.
• Allow to cool and then cut as desired.
• To finish, decorate with chocolate.