Hello again, I hope you are well and you want to bake because here I present you a new recipe =)

Ingredients for 1 serving

For the shortcrust pastry:

300 g flour
1 tsp baking powder
130 g sugar
1 pc. Vanilla sugar
2 egg (s)
130 g butter, soft

To paint:
6 tablespoons of jam, (apricot jam)

For the covering: (nut mass)

200 g butter
5 tablespoons of water or rum
200 g sugar, brown
1 pc. Vanilla sugar
400 g hazelnuts, ground, walnuts, almonds (as desired)

For the glaze:

200 g cake glaze, (chocolate glaze)

Preparation

Make a clay dough from the ingredients. The dough is relatively soft, so you can distribute it nicely on the sheet. Butter the bottom of a grease tray and dust with flour. Alternatively, place a baking frame in the sheet metal. Push the dough evenly (I always do it by hand, with a rolling pin it doesn't really work).

Spread the jam thinly on the dough. Melt the butter, water, sugar and vanillin sugar in a saucepan (do not boil) so that the sugar dissolves. Add nuts/almonds and mix well. In nuts, I take a mixture of the varieties that my pantry produces. Spread the nut mass evenly over the jam.

In the oven preheated to 175° top/bottom heat approx. Bake for 30-35min (in my middle rail). Let it cool on the sheet best cut into corners overnight and the next day. Either just dip the lace or the sides into the chocolate glaze. Due to the brown sugar in the nut mass, the walnut corners have a light caramel flavor.

And now I wish you a good appetite =)