Gluten-Free Mini Nut Wedges
Mantler Gluten-Free Cookie Mix
Ingredients:
Dough:
- 250g Mantler Gluten-Free Cookie Mix
- 1 egg
- 50g butter
Nut mix:
- 200g brown sugar
- 50g honey
- 125g whipped cream
- 100g butter
- 500g ground hazelnuts
To dip:
- 125g dark chocolate
- 10g coconut oil
Preparation
For the nut mix, put the sugar, honey,
whipped cream and butter into a saucepan and heat while stirring until the sugar is completely dissolved, then stir in the ground hazelnuts.
For the bottoms, knead all the dough ingredients into a homogenous dough.
Then roll out the dough to 3mm, put on a baking tray lined with baking paper, spread the lukewarm nut mix evenly and bake.
Baking time: app. 20 minutes in a preheated oven
Baking temperature: 180°C
After cooling, cut the nut cake into
squares, about 6cm in width, then cut them diagonally into triangles again.
Chop the chocolate and melt with coconut oil in a water bath. Dip both tips of the nut wedges into the chocolate coating and leave to dry on a cooling rack.
