Almond Jolly Triangle

Ingredients:

300g plain flour  

130g cold unsalted butter  

130g icing sugar  

1tbsp baking powder 

2 whole eggs 

12g vanilla sugar 

Apricot jam (or any other preferred jam)

For the topping:

200g unsalted butter 

200g granulated sugar

25g vanilla sugar  

200g roughly chopped almonds

200g ground almond

Method:

Pour all of the dry ingredients into a bowl and add the butter. Rub the butter into the flour until it is crumbly with no lumps. Add the whole eggs (without shell of course!) and mix. The dough must be soft but shouldn’t stick, so it you need to add some flour, do so but not too much. Leave to rest in a cool place for about half an hour (but not the fridge).

Meanwhile, let’s get the topping ready. I like to have a bit of crunch so I like to keep half of the nuts roughly chopped. You can use the food processor and blitz for a few seconds until they are roughly chopped. I grind the rest of the almonds finely. You can grind them all fine if you prefer less crunch.

Melt the butter in a saucepan with the sugar and then add the roughly chopped almonds. Mix well. Add the second half of finely ground almonds and mix well. Simmer on a very low heat for 2 minutes while you stir. Place in a cool dish.

Preheat the oven to 170°C / 340°F. When the dough has rested, line a baking tray about the size of 40cm x 25cm (16 inch x 10 inch) with parchment paper. Roll out the dough. I prefer to do this in the tray as the dough is soft and easy to work with. Tap with your hands or with the rolling pin (as you can see in the video) and poke the dough with a fork all over. Spread the jam all over the dough, then spread the warm almond mix. Gently press with the top of a spoon to ensure they are no air pockets.

Bake for 25 minutes. Once baked you must cut it while it is still hot. Warning: it will be boiling hot so be careful not to burn yourself! You must cut it while it is hot, because when the shortbread is cool it will be too hard to cut.

As you can see in the video, I like to cut into small triangles. You can leave it in squares if you prefer – or choose any shape you like. Leave to cool completely – do not take them out before they are cold. Once cooled, remove from the tray and decorate.

Many times I have decorated by dipping the edges in milk chocolate one side and white chocolate the other. Or you can just drizzle dark chocolate on top.

My husband loves the nutty taste so most of the time I leave it without putting anything on top. It is up to you! Enjoy.

Tip:  It is best to spread the almond mix while it is still hot. However, if it is completely cold, you can still do it, but it will be more difficult.

Prep time: 20 mins

Rest time: 30 mins

Bake: 25  mins

Beginner level

Makes: 38 complete tringles