Sally Özcan has been successful on social media with her cooking and baking videos for twelve years. She now runs a company called “Sallycon Valley” in which she employs more than 140 people. In the stern podcast “The Boss – Power is Female” she talks about her path that led her from primary school teacher to creator and entrepreneur. She talks to multi-supervisory board member Simone Menne about why sometimes you have to be brave and do the opposite of what everyone expects.
For Christmas she shared her nut corner recipe with the star. “I always baked these nut wedges as a child. For me, the recipe that I got from my neighbor is a great memory of my childhood.”
The nut wedges are made from hazelnuts and desiccated coconut. “If you like, you can also use other nuts or pistachios, for example,” says Sally Özcan. “Cutted into small pieces, they also fit perfectly on a cookie plate. But they also taste great throughout the year.”
Allow about 40 minutes of preparation time and 30 minutes of baking time.
Quickly knead all the ingredients into a firm dough. Press this onto a plate and put it in the fridge for 30 minutes.
Briefly bring the butter to the boil in a saucepan with the sugar, vanilla extract and water until all the ingredients have combined. Now add the hazelnuts and desiccated coconut and stir them in. Remove the mixture from the heat and let it cool down briefly.
Preheat the oven to 170°C top/bottom heat.
Roll out the dough flat in the baking frame. Prick it several times with a fork and spread it with the apricot jam. Spread the nut mixture on top and smooth it out too. Bake the nut corner plate in the preheated oven for about 25 to 30 minutes. It should be golden brown. Remove from oven and allow to cool completely. Remove the baking frame with a baking knife and cut the plate into 24 large nut corners or smaller triangles as desired – so they fit perfectly on a cookie plate.
Finely chop the couverture and melt two thirds of it over a hot, but no longer boiling, water bath. Remove the couverture from the water bath and stir in the remaining couverture. This cools it down to around 30°C and it doesn’t get a gray haze after cooling. Dip the long sides of the triangles into the chocolate coating or brush them onto the plate with a brush. They will keep for several weeks if packed airtight. Have fun imitating, your Sally!
Source: SallysWorld
