Description
Nussecken, also known as German Nut Corners, are delightful triangular cookies featuring a buttery shortbread base topped with a luscious layer of caramelized nuts and finished with a rich chocolate dip. Perfectly crunchy with a sweet nutty flavor, these treats are a traditional German favorite enjoyed year-round.
Ingredients
Scale
For the 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
For the Nut 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)
For the Chocolate Coating
- 1 cup dark or semi-sweet chocolate, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Dough: In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until the mixture is light and fluffy. Add 1 large egg, 1 teaspoon vanilla extract, and a pinch of salt. Mix well to combine. Gradually add 2 cups all-purpose flour and 1/2 teaspoon baking powder, mixing continuously to form a smooth, pliable dough.
- Shape the Base: Press the dough evenly into the prepared baking pan, creating a uniform layer that will serve as the base of your nut corners.
- Make the Nut Topping: In a saucepan over medium heat, melt 1 cup unsalted butter. Stir in 1 cup granulated sugar, 2 tablespoons water, and 1 tablespoon vanilla extract until the mixture is smooth and combined. Remove from heat and fold in 2 cups chopped hazelnuts and/or almonds thoroughly.
- Assemble: Spread the nut mixture evenly over the dough base in the baking pan, ensuring an even layer across the entire surface.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and bubbly. Remove from oven and allow to cool completely in the pan.
- Cut and Dip: Once cooled, cut the baked sheet into triangles (traditional nut corner shapes). Dip the corners of each triangle into melted dark or semi-sweet chocolate, then place on parchment paper to let the chocolate set before serving.
Notes
- Use a sharp knife to cut the triangles cleanly after baking.
- For extra flavor, lightly toast the nuts before chopping and adding to the topping.
- You can substitute hazelnuts or almonds with other nuts like walnuts or pecans if preferred.
- Store Nussecken in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter and use dairy-free chocolate.
