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No Christmas time without gingerbread!
But where does the tradition actually come from?
Would you like a sweet treat in winter? Try these delicious hazelnut apple cinnamon nut wedges! Ideal for sharing with family and friends or enjoying with hot cocoa!
There is hardly anything nicer in winter than cuddling up on the sofa with a piece of home-baked cake and watching the snowflakes dance. Our recipe for Christmas hazelnut-apple-cinnamon nut wedges comes from master baker Kai Küfner and the delicious corners are the perfect companion for these contemplative moments. The nut wedges are not only incredibly tasty, but also very easy to prepare. So: put on your apron and start baking!
Ingredients list
- Shortcrust pastry (cookie dough)
- Jam (at your own discretion)
- 750 g roasted, ground hazelnuts
- 500 g raw cane sugar
- 450 g baking margarine or alternatively butter
- 250 g soy milk or cream
- apple (grated)
- 20 g cinnamon
- Chocolate coating (sufficient quantity, different types: white, dark, pink)
Also try:
This is how it works: Baking instructions for nut wedges
Pre-grease a standard household tray with a higher edge.
Make shortcrust pastry and roll it out as a base for the tray.
Pre-bake the dough in a preheated oven at 175 degrees for 10 minutes.
After a short cooling time, seal the edges of the dough with some shortcrust pastry so that the topping cannot run out underneath later. Not too dense, otherwise you'll end up with thick pizza dough edges on the corners of the nuts. The rule here is as much as necessary, as little as possible.
Spread the base with jam at your discretion.
Now make the filling mixture: Heat the margarine in a pot to 90 degrees, stir in, remove the pot from the heat. Add sugar and soy milk and mix with a whisk until smooth. This can take a few minutes.
Now add the hazelnuts and grated apples, sifting in the cinnamon as you add it. Mix the mixture evenly with your hand, pour it onto the shortcrust pastry base and distribute it evenly.
Bake in the preheated oven on the middle shelf at 170 degrees for about 1 hour.
After cooling, place the tray in the refrigerator overnight.
The next day, melt a sufficient amount of couverture in a water bath.
Now the corners can be cut to any size and chocolate-coated as you wish.
Reading tip:
Creative couverture
Tip from the master baker:“The best thing is to use different chocolates for the couverture. White, dark, pink... and please buy the ingredients in the health food store or even better: in the unpackaged store and help make our world more sustainable and avoid waste," advises the master baker.
Who is Kai Küfner?The Nuremberg master baker Kai Küfner specializes in nut corners, Mozartkugeln and gingerbread and shares his great recipes with us. What's special is the extraordinary offer, inspired by his time as a volunteer in Tanzania. Chili cashew wedges or vegan organic macadamia tonka bean wedges sound really tempting. If you would like to try the delicious nut wedges from a professional, you can do so directlyMaster Küfner's Nut Corner Manufactoryorder in the online shop.
App recommendation:Do you often wonder what to cook? Thefree EatClub appputs an end to it. From quick after-work meals to healthy recipes to show-off meals, everything is included. Practical: With the app's digital shopping list you also save time in the supermarket!
We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
