Nussecken
(makes 18 bars or 36 small bars)
Crust:
1 3/4 cup flour + 1 T
1 T chickpea flour (or soy flour, corn starch)
1/2 cups sugar
1 t baking powder
1 t vanilla extract
1 T ground flax seed mixed with 3 T water
1-2 t soy milk
7 T margarine, at room temperature
1/4 t salt
3 T apricot preserves
Topping:
1 cup + 2 T margarine, room temperature
3/4 cup sugar
1 t vanilla extract
3 T water
2 2/3 cup ground hazelnuts (substitute almonds)
1 cup slivered almonds
7 oz. semisweet chocolate
Grease a 12×12 inch (or similar) baking sheet or line with parchment paper. Preheat oven to 350°F.
To make the crust:
Mix flours, sugar, baking powder, and salt. Add remaining ingredients and mix with your hands, until everything is well combined and mixture turns into a smooth dough. Transfer to lightly floured working surface and roll into a rectangle of the size of your baking sheet. Transfer to sheet and spread with apricot preserves. Set aside.
To make the filling:
Combine margarine, sugar, and water in a small saucepan. Over medium heat, melt margarine and stir until well combined and sugar is dissolved. Remove from heat and add vanilla extract and nuts. Spread mixture on top of the crust. Bake for 25-30 minutes until the topping looks golden brown and crispy. Remove from oven and carefully cut into 3 x 3 inch squares and then cut the squares into triangles.If you want smaller bars, you can cut the triangles in half to get 36 bars)
Transfer to cookie rack to cool.
Melt the chocolate and dip the corners of the bars into it. Transfer to cookie rack one more time until the chocolate is cooled and hardened.
(makes 18 bars or 36 small bars)
Crust:
1 3/4 cup flour + 1 T
1 T chickpea flour (or soy flour, corn starch)
1/2 cups sugar
1 t baking powder
1 t vanilla extract
1 T ground flax seed mixed with 3 T water
1-2 t soy milk
7 T margarine, at room temperature
1/4 t salt
3 T apricot preserves
Topping:
1 cup + 2 T margarine, room temperature
3/4 cup sugar
1 t vanilla extract
3 T water
2 2/3 cup ground hazelnuts (substitute almonds)
1 cup slivered almonds
7 oz. semisweet chocolate
Grease a 12×12 inch (or similar) baking sheet or line with parchment paper. Preheat oven to 350°F.
To make the crust:
Mix flours, sugar, baking powder, and salt. Add remaining ingredients and mix with your hands, until everything is well combined and mixture turns into a smooth dough. Transfer to lightly floured working surface and roll into a rectangle of the size of your baking sheet. Transfer to sheet and spread with apricot preserves. Set aside.
To make the filling:
Combine margarine, sugar, and water in a small saucepan. Over medium heat, melt margarine and stir until well combined and sugar is dissolved. Remove from heat and add vanilla extract and nuts. Spread mixture on top of the crust. Bake for 25-30 minutes until the topping looks golden brown and crispy. Remove from oven and carefully cut into 3 x 3 inch squares and then cut the squares into triangles.If you want smaller bars, you can cut the triangles in half to get 36 bars)
Transfer to cookie rack to cool.
Melt the chocolate and dip the corners of the bars into it. Transfer to cookie rack one more time until the chocolate is cooled and hardened.