Apricot-Hazelnut Triangles Recipe

Apricot-Hazelnut Triangles Recipe
Apricot-Hazelnut Triangles Recipe photo by Taste of Home
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Apricot-Hazelnut Triangles Recipe

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These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons apricot preserves or flavor of your choice
  • 1/3 cup butter, melted
  • 2 tablespoons water
  • 3/4 cup finely chopped hazelnuts or nuts of your choice
  • 7 ounces dark chocolate candy coating, melted

Directions

Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves.
Bake 30-35 minutes or until edges are golden brown and center is set. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely.
Dip one side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Apricot-Hazelnut Triangles in Taste of Home Christmas Annual Annual 2017, p159

  • 1/3 cup butter, softened
  • 1 cup sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons apricot preserves or flavor of your choice
  • 1/3 cup butter, melted
  • 2 tablespoons water
  • 3/4 cup finely chopped hazelnuts or nuts of your choice
  • 7 ounces dark chocolate candy coating, melted
  1. Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
  2. Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves.
  3. Bake 30-35 minutes or until edges are golden brown and center is set. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely.
  4. Dip one side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Apricot-Hazelnut Triangles in Taste of Home Christmas Annual Annual 2017, p159

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