Baking Traditional Nut Corners with Apricot Jam

Baking these classic nut corners together is a wonderful experience for little foodies from three years of age. Your child can playfully practice their fine motor skills while kneading the dough and spreading the jam. At the same time, the nuts provide valuable energy for active afternoons.

Ingredients

Yields about 2 to 3 portions (approx. 8 small nut corners).

• 150 g spelt flour
• 50 g soft butter
• 30 g raw cane sugar
• 1 egg (medium)
• 1 tsp baking powder
• 3 tbsp apricot jam (preferably without pieces)
• 50 g butter (for the topping)
• 30 g raw cane sugar (for the topping)
• 2 tbsp water
• 100 g ground hazelnuts
• 50 g ground almonds
• 50 g dark chocolate

Preparation

1. Preheat the oven to 180 degrees Celsius (top and bottom heat) and line a small baking dish (approx. 20 by 20 cm) with parchment paper.
2. Knead the flour, soft butter, sugar, egg, and baking powder into a smooth shortcrust pastry.
3. Press the dough evenly onto the bottom of the dish and spread the apricot jam generously over it.
4. For the topping, melt the butter with the sugar and water in a small saucepan until a creamy mixture forms.
5. Stir in the ground nuts and almonds, then spread the warm mixture evenly over the jam layer.
6. Bake for about 25 minutes until the surface is golden brown.
7. Let the pastry cool completely, cut it into small triangles, and dip the corners into melted chocolate. Always check the temperature before eating so the chocolate is not too hot.

Variations and Tips

• Fruity alternative: Swap the apricot jam for raspberry jelly or cherry preserve.
• Storage: The nut corners will keep for about five days in an airtight container in the fridge. You can also easily freeze them and thaw individual pieces as needed.
• Adjusting texture: For younger children, you can cut the corners a bit smaller and use exclusively finely ground nuts.
• Family tip: Enhance the nut mixture for adults with a pinch of cinnamon or a little vanilla extract.

Allergies and Safety Information

• This recipe contains wheat (gluten), egg, milk (lactose), and tree nuts.
• Always introduce new ingredients one at a time and in small amounts to easily observe any potential reactions.
• Be mindful of the choking hazard with nuts: It is best to use only finely ground nuts for children under five.
• Avoid honey completely in the first year of life, as it can contain dangerous bacteria.
• If you are unsure about introducing solids or potential allergies, please speak with your pediatrician.

Nutritional Information

The ground nuts in this recipe provide valuable unsaturated fatty acids and important plant-based protein. These nutrients support brain development and give your child long-lasting energy for the day. Spelt flour also adds filling fiber.