
Vegan nut wedges
Ingredients
- 450 g flour
- 2 BEGAN Almond Macchiato sticks
- 2 TSP baking powder
- 1 pinch of salt
- 350 g brown sugar
- 2 vanilla pods
- 350 g cold margarine
- 200 g chopped hazelnuts
- 100 g ground almonds
- 200 g vegan chocolate
Method
- Mix the flour, BEGAN Almond Macchiato powder, baking powder, salt, 150 g sugar and the pulp of one vanilla pod in a bowl. Work in 200 g cold margarine with a dough hook until the mixture becomes crumbly. Knead in 5 TBS ice-cold water until a smooth dough forms. Roll out onto a baking tray lined with baking paper.
- Pre-heat oven to 160°C upper and lower heat. Melt the rest of the margarine, the pulp of the second vanilla pod, the rest of the sugar and 3 TBS water in a pan on the stove at a low heat.
- Stir in the nuts and spread the mixture over the dough. Bake for 25 minutes.
- Allow to cool and cut into triangles.
- Melt the chocolate in a bowl above simmering water.
- Dip the corners of the triangles in the chocolate and allow to cool.