📝 About This Recipe
Nussecken are a beloved German bakery staple, famously championed by Eurovision singer Guildo Horn and cherished for their decadent layers. These 'Nut Corners' feature a buttery shortcrust base topped with tangy apricot jam and a thick, caramelized canopy of toasted hazelnuts. Finished with a dip in dark chocolate, they offer a perfect harmony of crunch, chew, and nutty richness that pairs beautifully with a mid-afternoon coffee.
🥗 Ingredients
Shortcrust Base (Mürbeteig)
- 300 grams All-purpose flour (sifted)
- 130 grams Unsalted butter (cold, cubed)
- 130 grams Granulated sugar
- 2 large Eggs (at room temperature)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract (or one packet of Vanillezucker)
The Fruit Layer
- 150 grams Apricot jam (smooth/strained, no large fruit chunks)
Nut Topping
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 4 tablespoons Water
- 200 grams Ground hazelnuts
- 200 grams Chopped hazelnuts (roasted for extra flavor)
Glaze
- 200 grams Dark chocolate couverture (at least 60% cocoa)
- 1 teaspoon Coconut oil (for a glossy finish and easier slicing)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Line a standard baking sheet (roughly 30x40cm) with parchment paper.
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2
In a large bowl, combine the flour, baking powder, sugar, and vanilla. Add the cold cubed butter and eggs. Knead quickly by hand or with a stand mixer until a smooth dough forms. Do not overwork it.
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3
Press the dough evenly onto the prepared baking sheet. Use a small rolling pin or a floured glass to flatten it into a thin, uniform layer covering the entire surface.
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4
In a small saucepan, gently warm the apricot jam until it becomes fluid. Spread it in a thin, even layer over the raw dough base.
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5
Prepare the topping: In a medium saucepan, combine the 200g butter, 200g sugar, vanilla, and 4 tablespoons of water. Bring to a brief boil over medium heat until the sugar is fully dissolved.
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6
Stir both the ground and chopped hazelnuts into the butter-sugar mixture. Mix well until all the nuts are coated in the caramel syrup.
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7
Pour the nut mixture over the jam-covered dough. Use a spatula to spread it evenly to the edges, ensuring no dough is exposed.
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8
Bake in the center of the oven for 25-30 minutes, or until the nut topping is a deep golden brown and bubbling.
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9
Remove from the oven and let it cool for about 10-15 minutes. It is crucial to cut the Nussecken while they are still slightly warm but not hot, otherwise the topping will shatter.
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10
Cut the slab into squares (approx 8x8cm), then cut each square diagonally to create the signature triangles.
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11
Once completely cold, melt the dark chocolate and coconut oil in a bain-marie (double boiler).
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12
Dip the two sharpest corners of each triangle into the chocolate, or dip the entire long side. Place on parchment paper to set completely.
💡 Chef's Tips
For the best flavor, lightly toast your chopped hazelnuts in a dry pan before adding them to the syrup. Avoid over-kneading the shortcrust dough; you want it tender, not tough. If the jam is too thick, stir in a teaspoon of water or lemon juice before spreading. Use a very sharp, unserrated knife to cut the triangles to ensure clean edges. Store Nussecken in an airtight tin; they actually taste better after 2-3 days as the flavors meld.
🍽️ Serving Suggestions
Serve with a large dollop of unsweetened whipped cream (Schlagsahne) on the side. Pair with a strong German filter coffee or a dark roast espresso. Include them as part of a traditional 'Kaffee und Kuchen' afternoon spread. In winter, they are delightful alongside a warm mug of Glühwein (mulled wine). Gift them in clear cellophane bags tied with a ribbon for a homemade bakery touch.