I think Nut Wedges are one of the typical German (or at least Central European) Christmas Cookies and I bake these beauties every year – sometimes together with my boyfriend, because he loves them sooooo much 😉
The combination of the shortcrust, berry-, and nut-topping is just so good. You have a cookie full of fruity sweetness, nutty crunch and the drizzle of chocolate on top makes it perfect!
And even though there are these 3 layers and the list of ingredients seems to be endless, they are not that hard to make and guys I tell you: you won´t regret it if you do!!!
So like I said, you start with a simple short crust which has to rest in the fridge for at least 30 minutes, so make sure you calculate this time in.
While the dough is in the fridge, you can start making the berry-topping with a simple selfmade yam. You can use any kind of frozen berry or fruit you want to and in case you don´t want or don´t have the time to make a yam on your own, feel free to spread a vegan yam from the supermarket on your unreeled dough.
Now it´s time to make your nut-topping and you can also preheat your oven by now.
Make sure to spread it evenly to have every cookie covered with a nice crunch. The chocolate drizzle will be added after baking, so let´s bake this beautie for about 30 minutes.
I don´t know the exact time you need in total because when I make the nut wedges I pick a saturday or sunday which is free for baking. But in case you have some things else to do, make sure you take at least 1,5 hours until you can enjoy these wedges.
Ingredients for 1 Baking Tray:
150 g Flour
50 g grounded Almonds
1/2 tsp Baking Powder
160 g Brown Cane Sugar
200 g Plant Margarine
2 tbsp Almond Yoghurt
a pinch of Salt
2 tsp Vanilla Extract
a hand full of frozen Berries
3 tbsp Chia Seeds
1 tbsp Agave
100 g chopped Almonds
100 g chopped Walnuts
1/2 bar of Dark Chocolate
For the dough: Mix the flour, grounded almonds, 60 g sugar, baking powder, 100 g cold margarine almond yoghurt, a pinch of salt and 1 tsp vanilla extract until you have a well combined dough. You can use dough hooks or your hands. Form a ball, wrap it in cling film and place it in the fridge for about 30 minutes.
For the Berry Topping: Heat up your favourite berries (I used a mix of frozen strawberries, raspberries, blackberries and red currants) and add 1-2 tbsp of water. Let it simmer for a while before you puree it with a hand blender. Add the chia seeds and the agave and wait until you have a well-combined chia pudding texture.
For the Nut Topping: Melt 100 g margarine and add 100 g sugar as well as chopped almonds and walnuts and 1 tsp of vanilla extract.
Now roll out the dough that it fits on a baking tray (don´t forget a baking sheet). First, spread the berry topping evenly on the dough, followed by the nut topping. Bake it at 180 degrees (C) for about 30 minutes.
Let it cool down a bit while you melt the chocolate. Before you sprinkle your nut wedges, cut it in triangles or the kind of shape you prefer.