Nut Triangles - Miele DGC 6000 XL Cookbook

Ingredients
For the base:
500 g plain fl our
2 tsp baking powder
140 g brown sugar
A pinch of salt
250 g butter
2 medium eggs
For the nut topping:
250 g butter
200 g brown sugar
A pinch of salt
6 tbsp water
600 g ground hazelnuts
Half a jar of apricot jam
200 g plain chocolate
>> Tip:
Hazelnuts have a fat content of
approx. 60%. 100 g contain 650
kcal. The nuts and oil are used a
great deal to make cakes, sweets
and ice cream, and they contain
polyunsaturated fatty acids,
Vitamins B and E, and magnesium,
calcium and iron.

Nut triangles

Makes 36
1
Rub the butter into the fl our,
baking powder, sugar and
salt. Then stir in the eggs to
make the pastry for the base.
Chill for an hour.
2
To make the nut topping,
melt the butter over a low
heat, then stir in the sugar, salt
and water, and bring to the boil.
Remove from the heat, stir in
the ground hazelnuts and set
aside to cool down.
3
Roll the pastry out onto a
universal tray, and spread
with apricot jam. Spoon the nut
mixture evenly on top, and bake
(see below for settings).
4
Cut into triangles whilst still
warm, and transfer them to
a wire rack to cool.
5
Break the chocolate into a
solid steam oven container
and cover with aluminium foil*
then place on the rack in the
oven and melt (see below for
settings).
6
Dip one corner of each
triangle into the chocolate
and place back on the rack to
set.
* Lids for Miele steam oven containers
are available to order from the Miele
online shop.
Settings: Step 3
Function: Intensive bake
Temperature: 145-180°C
Duration: 45 minutes
Shelf level: 1
Automatic programme: Step 5
Automatic programmes »
Special » Melt chocolate
Settings: Step 5
Function: Steam cooking
Temperature: 65 °C
Duration: 25 minutes
Baking 87