Baking Nut Wedges

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I bake today: Baking Nut Wedges
Preparation: 1 hour
Cooking time: 1 hour
Total time: 2 hours
Category: Baking Recipes, Cookie Recipes

Our Recipe Rating:

Baking Nut Wedges

Baking Nut Wedges

Ingredients for about 40 Nut Wedges:

…for the shortcrust pastry:

  • 250 grams of flour
  • 125 grams of butter
  • 75grams of sugar
  • 1 egg
  • ¼ lemon

…for the nut glaze:

  • 200 grams of butter
  • 200 grams of sugar
  • 2 – 3 tablespoons of whipping cream
  • 250 grams of ground hazelnuts

Kitchen Helper/Gadgets:

  • Mixing bowl
  • Baking sheet + baking paper
  • Large pan
  • Cling film
  • Rolling pin
  • Baking frame
  • Knife
  • Pot + suitable bowl for the double boiler


…preparations for the shortcrust pastry:

Cut 125 grams of butter into small pieces. Add the butter along with 250 grams of flour, 75 grams of sugar, 1 egg & the juice of ¼ lemon into a mixing bowl & knead with your hands for about 3 – 4 minutes until a smooth dough, add some extra flour if the dough is a bit too sticky. Then wrap the dough into cling film and allow to rest in the fridge for 1 hour.

…for the nut glaze:

Add 200 grams of butter to a pan and melt at low to medium heat. Once the butter is completely melted add 200 grams of sugar and bring it to a simmer while stirring constantly. Switch off the heat and stir in 2 – 3 tablespoons of whipping cream as well as 250 grams of ground hazelnuts until everything is evenly distributed, then pull the pan from the heat and set aside.

…more preparations:

Preheat the oven to 180°C (top/bottom heat). Line a baking tray with parchment paper.

…for the nut wedges:

Get the shortcrust pastry out of the refrigerator and roll out with a rolling pin on a lightly floured working surface until baking tray size. Carefully lift the rolled dough onto the prepared baking sheet and place a baking frame around the dough. Remove the excess dough edges (if present) and line the corners with them. Now put the prepared nut glaze onto the short pastry and smooth evenly, then bake in the preheated oven for 25 – 30 minutes.

Get the baking tray out of the oven and allow to cool for about 5 minutes. Remove the baking frame & cut the nut plate with a knife in 20 equal rectangles (approx. 7 – 8 cm). Cut all rectangles diagonally into 40 equal corners and allow them to cool completely.

Finally melt 150 grams of dark chocolate over a double boiler and dip the chilled nut wedges with both sides into the melted chocolate, then allow the chocolatey nut wedges to harden completely on baking paper.

Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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