How to make
Start these delicious German Hazelnut Triangles, by mixing the flour with the baking powder. Add 3.5 oz (100 g) of sugar and mix with your hands.
Crack in the eggs and season with the vanilla. Mix with a hand mixer and add 4.6 oz (130 g) of melted butter. You should get a smooth buttery dough. If it is sticky add a little more flour.
Take a large baking tray and cover it with parchment paper. Grease it with butter and roll out the dough on top by using your fingers.
Melt the remaining butter into a bain marie and add the rest of the sugar. Add the crushed hazelnuts and stir. Set aside and cool for a few minnutes.
Spread the Hazelnut mix over the dough and finally spread the strawberry jam on top.
Preheat the oven to 360°F (180 degrees) and bake for 40-45 minutes.
Once baked and still slightly warm, cut it into small triangles with a sharp knife.
Allow them to cool overnight (not necessarily in the fridge)
The last step is decorating the Hazelnut Triangles with chocolate.
Melt the dark chocolate in a bain marie. Dip each triangle and set aside on a sheet of baking paper allowing them to cool.
Your German desert is ready!
