^^^^^- bottom topping – ^^^^^ ^^^^^- intermediate topping hen topping -^^^^^ ^^^^^- top topping-^^^^^ ag-^^^^^
Preparation for the bottom topping: place all ingredients in a suitable bowl and knead with a hand mixer until smooth. Press dough out onto a parchment paper lined round tray 1/2 cm thick and spread with apricot jam. Preparation for the topping: melt butter with sugar leisurely on the kitchen stove and place in a suitable bowl.
Add the almond kernels, hazelnuts and water. Spread the mixture on the short pastry and bake at approx.:200 °C (hot air 170 °C ) for 20 to 25 min. Bake. Cut triangles from the finished dough on the spot and then cool in the tray !
As a last step, dip nut cookies in chocolate as you like.
Tastes great with coffee or just so….
Have fun baking!
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