Ingredients

• 150 g flour
• 1/2 teaspoon baking powder
• 65 g sugar
• 1 egg
• 65 g cold butter
  
• 100 g sugar
• 3 – 4 tablespoons water
• 1 teaspoon vanilla
  
• 100 g finally chopped hazelnuts
• 100 g almond flour
• 100 g unsweetened coconut
• 1 jar Apricot jam
  
• Bittersweet chocolate

Beat first 5 ingredients into a dough.

Heat sugar and water to melt the sugar, add vanilla. Add the nuts and coconut and slowly bring up to temperature until a thick paste forms. Set aside to cool.

Spread a layer of apricot jam onto the rolled out dough. Spread cooled nut mixture onto the apricot jam.

Bake at 350°F for 30 – 35 minutes.

Let cool on baking sheet. Once cooled cut into triangles and dip corners into tempered chocolate.