Mini Nut Bars

MAKES 1 TRAY

For the dough: 1 cup + 3 tbsp (150 g) flour, ¼ cup + 2½ tsp (60 g) sugar, 2 tsp (8 g) vanilla sugar, 1 egg, ¼ cup (60 g) butter

For the couverture: 1/3 cup + 2 tbsp (100 g) butter, ½ cup (100 g) sugar, 2 tsp (8 g) vanilla sugar, 1 cup (100 g) ground hazelnuts, ½ cup + 1 tbsp (100 g) chopped hazelnuts, 7 oz (200 g) apricot jam

For decorating: 7 oz (200 g) good-quality dark couverture chocolate or dark chocolate glaze

Additional: flour to knead in, butter for the baking sheet, parchment paper, plastic wrap

For the dough, mix flour, sugar, and vanilla sugar in a bowl. Add in the egg and butter and knead into a smooth dough. Form into a ball, wrap in plastic wrap, and let rest for 30 minutes in the refrigerator.

In the meantime, for the topping, put butter, sugar, vanilla sugar, and 1 tbsp water in a pot and bring to a boil while stirring. Stir in the nuts, take the pot off the stove, and let cool slightly.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Roll out the dough on a floured countertop and then lay it down on a greased baking sheet. Coat the dough with smooth, stirred apricot jam. Then spread the nut mixture evenly on top. Place in preheated oven (middle rack) and bake for 30 minutes, until golden brown. Remove the baking sheet from the oven and cut the dessert while it is still warm, first into squares, and then into triangles with edges that are approximately 3 in. (8 cm) long. Temper the couverture, or melt the glaze according to the package instructions, dunk the corners of the nut bars in the couverture or glaze, and lay the cookies down on parchment paper to harden. After the chocolate is completely hard, store the nut bars in an airtight container.

 

It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015