The Best Corners Are Still Nussecken

 

The best corners are still Nussecken (nut triangles)!

I baked some yesterday for a dear friend’s birthday.

Just to be “safe,” I secretly kept two Nussecken for myself and taste-tested them — you never know, maybe they didn’t turn out well.
But the taste test was a success — mmmmmm 

Here’s the recipe:

Shortcrust Pastry:

• 300 g flour

• 1 level tsp  baking powder

• 130 g sugar

• 2 packets  vanilla sugar

• 2 eggs

• 130 g cold  butter, in pieces

• 1 pinch of salt

• Rum or rum flavoring (optional, to taste)

Topping:

• 4 tbsp apricot jam

• 200 g butter, in pieces

• 200 g sugar

• 2 packets vanilla sugar

• 4 tbsp water

• 200 g ground hazelnuts

• 100 g chopped hazelnuts

• 150 g chopped almonds

Chocolate Glaze:

• 100 g milk chocolate

• 150 g dark chocolate

• 3 cubes of coconut fat (e.g., Palmin)

Instructions:

For the Shortcrust Pastry:

Knead the flour, baking powder, sugar, vanilla sugar, butter, eggs, salt, and rum (optional) into a smooth dough.
If it’s sticky, chill the dough for about 30 minutes.

Roll the dough out onto a greased baking sheet (approx. 30 x 40 cm).

Preheat oven to 180°C (top/bottom heat).

For the Topping:

Spread the apricot jam evenly over the rolled-out dough.

In a saucepan, slowly melt butter, sugar, vanilla sugar, and 4 tbsp of water.

Add the ground hazelnuts, chopped hazelnuts/almonds, and a bit more water. Bring to a quick boil.

Let the mixture cool slightly, then spread it evenly over the dough. (This part takes a little effort, as the topping is quite thick.)

Bake the dough for 20 minutes at 180°C, then an additional 8 minutes at 200°C.

After baking, let it cool for about 10 minutes. Cut into 8 x 8 cm squares, then cut each square diagonally to create evenly shaped triangles.

For the Chocolate Glaze:

Melt the chocolate and coconut fat together in a water bath, stirring until smooth.

Dip the pointed ends of the slightly cooled Nussecken into the chocolate glaze.

Now just wait until the glaze sets.

Bon appétit!