For the nut wedges, first crumble all the ingredients for the shortcrust pastry onto the work surface and knead until a smooth dough is formed. If the dough sticks too much, you can add a little more flour. Form the dough into a ball, wrap with plastic wrap and refrigerate for half an hour.
For the topping, put the butter, sugar, water and vanilla sugar in a saucepan and bring to the boil. Then mix in the nuts first and then the honey. Let the nut topping cool (it’s best not to cool it completely or it will be too chewy).
Cut a baking paper to the size 30 x 25 cm, flour it well and roll out the dough on this baking paper. Cut away excess dough and place the pastry sheet on a baking sheet lined with baking paper.
Place a cake frame (or folded baking paper) around the pastry sheet and spread the pastry base with apricot jam. Then spread the nut topping evenly on the pastry sheet.
Bake the nut wedges at 180 °C convection oven for about 20 minutes. Keep checking whether the nut wedges are browning. If they are already very dark, simply cover them with aluminum foil.
Let the nut wedges cool completely, then cut them first into squares and then into triangles. Dip the tips in chocolate.