The pithy classic reinterpreted, vegan, gluten-free and lactose-free. Perfect for so many occasions and also great for gift giving. Great crumbly base topped with a slight tartness from the apricot jam, topped with a layer of nut and sugar mixture.
Prep Time 35 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 32Piece
Calories 241kcal
Ingredients
FOR THE DOUGH:
2ELFlaxseed flour + 6 tablespoons lukewarm water makes 2 flaxseed eggs
Preheat oven to 160 degrees and line a baking tray with baking paper.
Chop nuts by hand or with a food processor. Depending on personal taste, the nuts can be chopped finer or coarser.
200 g Hazelnuts, 100 g Almonds
In a large baking bowl, prepare two flaxseed eggs(2 tablespoons flaxseed meal + 6 tablespoons lukewarm water) and let sit for 5 minutes.
2 EL Flaxseed flour + 6 tablespoons lukewarm water makes 2 flaxseed eggs
After the steeping time, add gluten-free flour mixture, raw cane sugar, alsan, vanilla, water, baking powder, and sea salt to the flaxseed eggs and process with your hands or a food processor (shortbread attachment, no dough hook) until a smooth, even dough forms.
450 g gluten free flour mix, 200 g Raw cane sugar, 200 g Alsan or solid coconut fat, 1 TL Bourbon vanilla ground, 75 ml Cold water, 2 TL Baking powder, ½ TL Sea salt
Form dough into a ball and roll out evenly with a pastry roller to the size of the baking sheet.
Spread apricot jam evenly over the dough.
100 g Apricot jam
In a small saucepan or saucier, melt all ingredients for the nut mixture over low heat until well combined. Be careful not to let it get too hot, the sugar should melt and combine well with the rest of the ingredients. The measures then caramelizes later in the oven.
200 g Hazelnuts, 150 g Raw cane sugar, 150 g Coconut oil, 1 TL Bourbon vanilla ground, 100 g Almonds
Spread nutmeats evenly over apricot jam, place in oven and bake for 25 minutes. The nut wedges should be well baked and lightly browned at the corners.
Remove and allow to cool completely.
Cut into 16 equal squares and cut each square again lengthwise to make 32 rectangles.
Melt the chocolate carefully in a water bath at low temperature and cover the corners of the nut wedges with chocolate.
200 g vegan dark chocolate
Let set completely, enjoy, give as a gift or freeze and thaw as needed. Keep at room temperature up to 5 days, in the freezer up to one month.