Chokladtrekanter - Chocolate triangles

This time I bring you a recipe for a treat you would normally find in pastry shops or at the confectioners.

I've always loved it but hadn't considered making it myself until I came across a recipe a couple a years ago. And wouldn't you know, it turned our very well, and now this is one of our favourite sweet things. I hope you will try it, even though the recipe is a little fiddly. It is well worth it, promise!


Shortbread layer:
50 g butter
2 tbsp sugar
0.5 egg
pinch of baker's ammonia
1 dl flour

Filling 1:
2 tbsp raspberry jam

Filling 2:
125 g almond paste
1 tbsp butter
0.5 egg

Filling 3 (buttercream):
50 g butter
1 egg yolk
3 tbsp sugar

75 g marzipan
approx. 100 g dark chocolate
1 tbsp coconut fat

Shortbread base: in a bowl, combine flour, sugar and baker's ammonia. Mix in the fat so it is well incorporated.

Mix in the egg yolk. Quickly work into a dough. Let the dough rest 30 minutes in the fridge.

Prepare Filling 2:
Grate the almond paste. Mix with butter and egg until smooth.

Now roll out the shortbread to a rectangle 6 x 30 cm. Covering the dough with cling film when rolling makes it easier. Spread the jam evenly over the dough rectangle.

Dab on and spread evenly the almond paste mix. Bake in lower over at 175 C (350F), approx 15 minutes. Check it to make sure it doesn't get too much color, cover with a baking parchment sheet if needed. Remove from oven and let cool completely.

Make Filling 3:
Work the butter for the buttercream until it is soft with egg yolk and sugar. Spread over the cool shortbread base.

Roll out the marzipan. Dust the work top with potato starch to stop the marzipan from sticking and roll out to a shape and size to match the shortbread base, then carefully place the marzipan on the base.

Cut the whole thing lengthwise into 6 cm wide strips, then cut each strip diagonally to form triangles.

Melt the chocolate with the coconut fat for the decoration and, skewering each triangle on a fork, dip each side in the chocolate. Place the triangles on a baking sheet and let the chocolate set.

These can be made in advance as they freeze well, they are incredibly moorish and very festive. I hope you will try them!


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