These vegan nut wedges are super easy to make and better than store-bought. The traditional German pastry will compliment a cup of coffee or tea perfectly.
In a large bowl, combine flour, sugar, soy flour, baking powder and vanilla. Add cold butter in small pieces and knead using a hand mixer with dough hooks (or a food processor) until a crumbly dough forms. Mix in cold water, then form a ball with your hands.
Line a baking tray with parchment paper and roll dough onto baking tray rectangularly. Preheat oven to 320 F° (160 °C).
For the topping, melt together butter, sugar, water and vanilla in a small pot on on low heat. Add almonds and hazelnuts and take off the heat. Let cool for a few minutes.
Spread a thin layer of apricot jam on top of the dough, then distribute the nut mixture on top.
Bake for 30-40 minutes. Let cool on baking tray a few hours (or over night) before cutting into triangles.
Melt chocolate in a double boiler. Dip corners of each wedge in the chocolate to coat and/ or sprinkle on top and let cool completely before serving.