Gudbrandsdalen Nut Triangles

These triangles are a tasty treat! Most people just can't stop eating them. They’re irresistibly nutty, caramelly, marzipan-y. Maybe you should just double the quantities you use for the recipe.
Difficulty: Medium
Time: 50 min
Product in the recipe
TINE Gudbrandsdalen Read more
  • 12 Servings

    For the dough

  • For the dough g flour
  • 150 g butter or margarine
  • 1 pinch salt
  • 80 g icing sugar
  • 1 egg, medium
  • 0,5 tbsp grated organic orange peel

    For the filling

  • 50 g chopped hazelnuts
  • 60 g marzipan paste
  • 1 egg yolk
  • Flour for rolling out
  • 60 g grated TINE Gudbrandsdalen
  • Icing sugar for sprinkling
  • approx. 35 hazelnuts for decoration
Here is how you do it

Ingredients for approx. 35 pcs:

For the cookie dough: Knead together the flour, butter, salt, 70 g icing sugar, egg and orange peel to form a dough and place in the fridge for approx. 1 hour.

Roast the hazelnuts in a pan without fat until golden brown. Grate the Gudbrandsdalen®. Knead the marzipan with the yolk, nuts and Gudbrandsdalen®.

Roll out the dough on a floured surface until approx. 3 mm thick. Cut out circles/jagged circles approx. 6 cm in size. Place ½ tsp of the nut and cheese mixture in the middle of each dough circle. Press together the dough over the filling to form a triangle.

Bake in a preheated oven at 175 °C (fan oven 150 °C) for approx. 10-14 minutes.

Sprinkle the cookies with the rest of the icing sugar and decorate each one with a hazelnut.