These triangles are a tasty treat! Most people just can't stop eating them. They’re irresistibly nutty, caramelly, marzipan-y. Maybe you should just double the quantities you use for the recipe.
- For the dough g flour
- 150 g Butter
- 1 pinch Salt
- 80 g Icing sugar
- 1 Egg, medium
- 0,5 tsp Grated organic orange peel
For the dough
- 50 g Hazelnuts, chopped
- 60 g Marzipan paste
- 1 Egg yolk
- Flour for rolling out
- 60 g TINE® Brunost™ Original, grated
- Icing sugar for sprinkling
- NaN Hazelnuts for decoration
For the filling
Ingredients for approx. 35 pcs:
For the cookie dough: Knead together the flour, butter, salt, 70 g icing sugar, egg and orange peel to form a dough and place in the fridge for approx. 1 hour.
Roast the hazelnuts in a pan without fat until golden brown. Grate the TINE® Brunost™. Knead the marzipan with the yolk, nuts and TINE® Brunost™.
Roll out the dough on a floured surface until approx. 3 mm thick. Cut out circles/jagged circles approx. 6 cm in size. Place ½ tsp of the nut and cheese mixture in the middle of each dough circle. Press together the dough over the filling to form a triangle.
Bake in a preheated oven at 175 °C (fan oven 150 °C) for approx. 10-14 minutes.
Sprinkle the cookies with the rest of the icing sugar and decorate each one with a hazelnut.