Nut Triangles

On a pastry board mix flour, sugar, baking powder, vanilla bean seeds together. With a spoon make an indentation in the flour mixture. Add the 2 eggs and place the butter cubes on top. Mix everything together quickly to a smooth dough.

Place dough on parchment paper in the size of your baking sheet (about 30 x 46cm) and roll out the dough. The baking sheet should have a rim since the topping will bubble during baking. Spread the jam or marmalade on the dough. Set aside.

Preheat oven to 185°C.

For the topping melt the butter slowly in a large pot, add the sugar and vanilla sugar, stir over medium heat for 2min.(careful this is very hot). Now stir in the nuts, take pot of the burner and add the water. Spread evenly on the dough and bake for 20-30 minutes. The top should have a golden brown color. Let sit for 1/2 hour to cool down, cut diagonally from both sides or cut in squares. Let the triangles or squares cool completely.

Melt the chocolate and dip the sides of the pieces in the chocolate or use a brush to brush on the chocolate. If you brush the chocolate on, you need less chocolate.

Notes
The nut triangles, wrapped in foil, will last in the fridge for about a week. You can also make them ahead and freeze them, without the chocolate.

For defrosting, put them in the fridge the night before you need them. In the morning dip them in chocolate, by the afternoon, they are ready to enjoy.

If you prefer a higher square, more dough and more topping, use a smaller baking sheet.

I have made them with chopped walnuts, almond meal, chopped hazelnuts with sliced almonds.

This is a good recipe to use up leftover nuts after the Christmas baking season.

I even forgot the jam at one time, they were a very good, however, a little something was missing.