- 75 g Sweet Nature brown Cane Sugar
- 2 tbsp. Küchenmeister Cornstarch
- 4 tbsp. water
- 75 g soft margarine
- 150 g Küchenmeister Spelt Flour T630
- 1 tsp. baking powder
- 3-4 tbsp. apricot jam
- 100 g Brown Cane Sugar
- 100 g margarine
- 60 g ground almonds
- 40 g ground hazelnuts
- 50 g chopped almonds
- 10 g shredded coconut
- 50 g chopped walnuts
- 100 g marzipan
- 100 g dark bitter chocolate
Preheat the oven to 175°C. Line a deep baking tray (20x20cm) with parchment paper.
For the dough mix together the sugar, flour and baking powder. In a small bowl stir together 2 tablespoons of cornstarch and 4 tablespoons of water (this will act as an egg replacement). Add the margarine and egg replacement to the dry ingredients, and knead everything together. Press the dough into the baking sheet. Spread the apricot jam evenly onto the base.
For the nut topping, melt the margarine in a pot. Add the sugar and mix well. Cut the marzipan into small pieces and stir it into the butter sugar mixture. Remove the pot from the stove and add the nuts. Using a hand mixer mix everything until well combined. Evenly distribute the nut topping onto the base.
Bake for ca. 20-25 minutes. Remove from the oven and allow to cool fully. Slice the cooled bars into squares, and then again diagonally. Melt the chocolate in a double boiler, and spread onto the nut wedges.