Classic Nut Triangles with Apricot Jam

Instructions

1. 11

   For the shortcrust pastry, combine flour, cold butter cubes, sugar, egg yolk, and a pinch of salt in a bowl. Knead quickly to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

2. 22

   Preheat your oven to 350°F (175°C). Roll out the chilled shortcrust pastry on a lightly floured surface into a rectangle (approx. 10x14 inches or 25x35 cm). Place the dough onto a baking sheet lined with parchment paper.

3. 33

   Spread the apricot jam evenly over the shortcrust pastry base.

4. 44

   For the nut topping, melt butter, sugar, and water in a saucepan over medium heat. Bring to a boil, then remove from heat. Stir in the vanilla extract, ground hazelnuts, and chopped almonds until well combined.

5. 55

   Spread the nut mixture evenly over the apricot jam layer.

6. 66

   Bake for 25-30 minutes, or until the topping is golden brown. Let it cool slightly on the baking sheet.

7. 77

   While still warm, cut the baked sheet into squares, then cut each square diagonally to form triangles.

8. 88

   Melt the dark chocolate in a double boiler or microwave. Dip the corners of the cooled nut triangles into the melted chocolate and let them set on parchment paper until the chocolate hardens.