Apricot Pine Cone

For the apricot pine nuts, roast pine nuts in a pan without fat until golden brown, cool and chop finely. Beat butter, powdered sugar and salt with a mixer until creamy and stir in egg.

Add the flour mixed with baking powder and chopped pine nuts and knead a dough with your hands. Wrap dough in plastic wrap and refrigerate for at least 1 hr.

Knead the dough again and place it on a spread plastic wrap. Place a second layer of plastic wrap on top and roll out the dough.

Prick dough several times with a fork, cut in half with a knife, place on a tray and chill again for about 3/4 hour. Preheat oven to 160 degrees convection.

Carefully place one pastry sheet on a baking tray lined with baking paper, brush well with apricot jam, sprinkle with hazelnut brittle and place the second pastry sheet on top.

Press down well at the ends and bake for about 25 minutes until golden brown. In the meantime, mix powdered sugar with apricot nectar until smooth. Remove the pastry sheet from the oven, coat immediately with the icing, let cool and cut into small squares.

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