If it’s really too crumbly to work with, put mini cupcake liners into a mini cupcake pan, place a tablespoon or so of the dough and then use a dowel or tart shaper to make an indentation into dough. My only guess is that there is too much flour that dried out the dough. Alternatively you could add a couple tablespoons of peanut butter to soften the dough back up and try to make the triangles again..

The dough is on the drier side vs a moist dough, more like a shortbread, after working it a few minutes I found it came together well and fixing any cracks before baking just took a little pinching it together. I hope refrigerating it worked well for you, if it’s still crumbly, butter your hands and try re-working it a little to bring it together.