Nut wedges: a popular German pastry with a shortcake base, a thin jam layer and nut topping, perfected with some dark chocolate. To be honest I was never a big fan of nut wedges. Until I recreated them for the boyfriend, since these are his favorite when it comes to baked goods. As I couldn’t be with him to celebrate his birthday this year, I sent him these nut wedges and he said they were the best he ever ate. Everyone else who tried them also loved them. So I decided to share the recipe here with all of you, even though these may not be the healthiest. In the end I just “veganized” traditional recipes and now they’re plant-based but still a treat. Anyway, these are just too delicious not to share.
These nut wedges are very easy to make. You could also make them with various additions and substitutions, such as other types of (ground) nuts, jam or leave the jam out completely.
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.
- 3 cups flour (I use spelt flour) (450 g)
- 3/4 cup + 1 tbsp raw cane sugar (180 g)
- 2 tbsp soy flour
- 2 tsp baking powder
- 1/2 tsp vanilla powder (or extract)
- 7/8 cup margarine (vegan butter) (200 g)
- 5 tbsp water
- 2/3 cup margarine (vegan butter) (150 g)
- 1/2 cup + 1 tbsp raw cane sugar (120 g)
- 3 tbsp water
- 1/2 tsp vanilla powder
- 1 3/4 cups ground hazelnuts (200 g)
- 7/8 cups slivered almonds (100 g)
- about 5 tbsp apricot jam
- 1.5 oz vegan dark chocolate (50 g)
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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.
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Line a baking tray with parchment paper and roll dough onto baking tray rectangularly. Preheat oven to 320 F° (160 °C).
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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.
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Spread a thin layer of apricot jam on top of the dough, then distribute the nut mixture on top.
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Bake for 30-40 minutes. Let cool on baking tray a few hours (or over night) before cutting into triangles.
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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.
I hope you love this recipe – please let me know in the comment section below! If you make these nut wedges, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
