Viennese Triangles

5 dozen

These can be a bit messy to make, but they are truly delightful if you enjoy chocolate, raspberry and almond.

Pastry

1

cup

butter

8

ounces

227

grams

⅓

cup

sugar (caster )

2½

ounces

71

grams

½

tsp

vanilla essence

2.5

ml

1

large

egg

2½

cup

flour (plain)

11¼

ounces

323

grams

Filling

½

cup

raspberry jam

125

ml

Topping

5

large

egg whites

9

oz

sliced almonds

9

ounces

265

grams

1½

cups

granulated sugar (caster)

10½

ounces

300

grams

1

Tbs

corn syrup (golden syrup)

15

ml

1

tsp

cinnamon

5

ml

½

tsp

almond essence

2.5

ml

¼

tsp

baking powder

1.2

ml

Chocolate Coating

4

oz

semisweet chocolate

115

grams

2

Tbs

solid vegetable shortening

10

ml

Grease 11” x 15” [28 cm x 38 cm] jelly roll pan

Mix pastry ingredients and pat into pan.
Place plastic wrap over dough and roll evenly.
Refrigerate pastry 1 hour.

Spread jam over entire surface.
Position oven rack in lower 1/3 of oven.
Preheat oven to 350°F [175°C].

Combine all filling ingredients except extract and baking powder in heavy 2 ½ quart [2 liter] pan.
Place over very low heat and stir in extract and baking powder.
Pour over crust, spreading evenly.
Bake until golden brown, about 30 minutes.
Cool in pan on rack.

When cool, cut into 2 inch [5 cm] squares, then cut each one diagonally.
Dip edges in chocolate coating and set on waxed paper to dry.
(Dip one side of all bars, then other sides, as turning them causes crumbs.)
Store in airtight container.

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