For me, nuts and chocolate are one of those combinations, too. I think they go fantastically well together, which is why these nut wedges are one of my favorite kinds of sweet snacks.
It’s not only their triangle shape with the chocolate-dipped edges that makes them look really nice, but also their energizing nut topping and the thin layer of fruity jam.
Instead of baking a cake, why not try this nutty pastry? Kept in an airtight box, they can provide you with a source of tasty morsels for up to two weeks.
There is also another pastry, known as Florentine biscuits, which is similar to nut wedges. You may be familiar with these, but you may not know them by their proper name.
They are round and consist of nuts, optional candied fruit, and a chocolate-covered base. They can be compared to these nut wedges as both are made using a “roasting mixture.”
This is a caramel-like mixture consisting of sugar, butter, cream and nuts. Some of these ingredients are roasted, and then they are baked together with remainder of the recipe components.
There are many variations on nut wedges out there. Some recipes call for ground nuts only, or they don’t include a jam layer inside. You can also try making them with various additions and substitutions, such as other types of nuts like cashews or walnuts.
You can also add some candied fruit to the mix, to make a flavor sensation that’s comparable to those Florentine biscuits.
I prefer the version in the recipe below since you don’t have to mess with using cream, the dough is easy to make, and the layer of jam gives them a fruity touch.
- 2 1/2 cups flour
- 1 1/3 cups packed brown sugar (divided)
- 2 eggs
- 1 1/4 cups butter (divided)
- 1 1/2 cups ground almonds
- 1 1/2 cups chopped hazelnuts*
- 1 cup smooth apricot jam
- 1 1/2 cups chopped dark chocolate
- For the dough, mix the flour and half of the sugar in a bowl. Add eggs and half the butter and mix, then knead everything together. Form a ball and set aside in a cool place for about 30 minutes.
- For the topping, place the remaining butter and sugar in a small saucepan with a tablespoon of water and bring to a boil, stirring occasionally to dissolve the sugar. Remove from heat, and stir in the ground almonds and chopped hazelnuts. Set aside to cool.
- Preheat the oven to 360°F/180°C. Roll the dough out into a thin rectangle the size of a baking sheet and place on a baking tray lined with parchment paper. Spread with the apricot jam, and then distribute the nut mixture on top.
- Bake for approximately 30 minutes, or until golden brown.
- While still warm, cut into triangles.
- When cooled completely, melt the chocolate in a double boiler or in the microwave. Dunk the corners of each wedge into the chocolate to coat. Cool on a wire rack or in the refrigerator so the chocolate coating solidifies before serving.
Don’t forget to Pin It!
Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.