Inspi Uebersicht 750x750 Nussecken

Vegan nut wedges


  • 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


  1. 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.
  2. 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.
  3. Stir in the nuts and spread the mixture over the dough. Bake for 25 minutes.
  4. Allow to cool and cut into triangles.
  5. Melt the chocolate in a bowl above simmering water.
  6. Dip the corners of the triangles in the chocolate and allow to cool.