Pineapple - Corners

To prepare:

125 g ground hazelnut kernels

100 g dried, candied pineapple pieces

For the dough:

2 eggs

150 g sugar

1 pck. vanillin sugar

125 g of ground, stripped almonds grated

rind of 1/2 organic lemon

1/2 bottle of rum aroma

1 pck. Christmas flavour

Also:

3 large rectangular shutters (about 12 × 20 cm)

For the casting:

100 g dark chocolate glaze

1. To prepare the hazelnuts by turning them over in a pan without fat, roast them and let them cool down on a plate. Cut the pineapple into small pieces.
2. For the dough, put eggs in a mixing bowl and stir with a hand mixer with whisk for about 2 minutes until very frothy Add sugar and vanilla sugar and stir for another 2 minutes. Mix the remaining ingredients and fold into the foam together with the nuts and pineapple pieces.
3. Place the tops on a baking tray (covered with baking paper) and brush with the dough. Leave a narrow rim free. Push the baking tray into the oven. Top/bottom heat: 140° - 160° C (preheated). Hot air: 120° - 140° C (preheated). Gas: about level 1 (preheated). Baking time: about 25 minutes
4. Allow the pastry to cool on a cake rack and then cut into small lozenges.
5. For the icing, coarsely chop the couverture and mix in a small pot in a bain-marie at low heat to a smooth mixture. Dip the lozenges partially into the couverture.