Description
Nussecken, or German Nut Corners, are delightful triangular cookies featuring a buttery shortcrust base topped with a rich, caramelized nut mixture and finished with a chocolate-dipped edge. These treats combine crunchy nuts, sweet caramel notes, and smooth chocolate, making them a perfect snack or dessert for any occasion.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
Topping
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tbsp water
- 1 tbsp vanilla extract
- 2 cups chopped hazelnuts or almonds (or a mix of both)
Chocolate Coating
- 1 cup dark or semi-sweet chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking.
- Prepare the Dough: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and a pinch of salt until combined. Gradually add the all-purpose flour and baking powder, mixing just until a smooth dough forms.
- Form the Base: Press the prepared dough evenly into the bottom of the lined baking pan, ensuring a uniform thickness across the surface.
- Prepare Nut Topping: In a saucepan over medium heat, melt the butter. Stir in the granulated sugar, water, and vanilla extract until the mixture is smooth and the sugar begins to dissolve. Remove from heat and fold in the chopped nuts until they are fully coated.
- Assemble: Spread the nut topping evenly over the pressed dough base in the baking pan.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the nut topping turns a golden brown color. Remove from the oven and allow to cool completely in the pan.
- Cut and Dip: Once cooled, cut the baked slab into triangular pieces to create the traditional nut corners shape. Dip the corners of each piece into the melted dark or semi-sweet chocolate, then place on parchment paper to allow the chocolate to set before serving.
Notes
- You can use a mix of hazelnuts and almonds or stick to one type of nut according to preference.
- Ensure the dough is pressed evenly for uniform baking and topping distribution.
- Allow the bars to cool completely before cutting and dipping to avoid breaking.
- Store Nussecken in an airtight container at room temperature for up to one week.
