German Nut Wedge (Nussecken)

Steps

1. Mix 200g of flour with 1/2 teaspoon of baking powder in a bowl.
2. Make a well in the middle and fill it with one egg, a pinch of salt, and 90g of butter.
3. Knead the mixture by hand from the edges to the middle until forming a smooth dough.
4. Wrap the dough in plastic foil and put it in the fridge to chill for 30 minutes.
5. Melt three tablespoons of water with 125g of castor sugar, 125g of butter, and a pack of bourbon vanilla sugar in a pot until boiling.
6. Once the syrup starts boiling, add 200g of hazelnut flour and 100g of almond flakes to the same pot.
7. Mix well with a spatula and set aside to cool.
8. Place a piece of baking paper on top of the baking tray.
9. Roll out the chilled shortbread dough using a roller to about 24 cm by 32 cm rectangular shape (or use double fold of parchment if necessary).
10. Brush 150g of apricot jam or peach jam onto the shortbread.
11. Lay the hazelnut nut mixture on top and use a dough cutter to even it out.
12. Preheat the oven to 180 degrees Celsius and bake on the lower rack for about 25 to 30 minutes until golden brown.
13. Remove from the oven and let cool enough to handle.
14. Using a small kitchen knife, gently release the wedge from the baking tray while it is still warm.
15. Separate into squares about 1 cm long on each side and cut them diagonally.
16. Let them cool completely.
17. Melt around 100g of dark chocolate in a water bath or microwave.
18. Brush a thin layer of the melted chocolate on each corner of the Nussecken.