Description
Nussecken, or German Nut Corners, are delightful triangular cookies featuring a buttery shortbread base topped with a caramelized nut mixture and dipped in rich melted chocolate. This traditional German treat combines a crisp, tender crust with a crunchy, sweet nut topping, making for an irresistible snack or dessert.
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) and line a 9×13-inch baking pan with parchment paper to prevent sticking and allow easy removal.
- Make the Dough: In a mixing bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add the egg, vanilla extract, and a pinch of salt, mixing thoroughly. Gradually fold in the all-purpose flour combined with baking powder to form a smooth dough.
- Press Dough into Pan: Evenly press the dough into the prepared baking pan, ensuring a uniform layer to form the cookie base.
- Prepare Nut Topping: In a saucepan over medium heat, melt 1 cup of butter. Stir in 1 cup sugar, water, and vanilla extract until smooth. Remove from heat and fold in the chopped nuts until they are well coated.
- Spread Nut Mixture: Evenly spread the nut mixture over the pressed dough layer in the pan, creating a thick, nutty topping.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the nut topping is golden brown and bubbly. Remove from the oven and allow to cool completely in the pan.
- Cut and Dip in Chocolate: Once cooled, cut the baked slab diagonally into squares, then again diagonally to form triangles. Dip the corners of each triangle into the melted dark or semi-sweet chocolate and place on parchment paper to allow the chocolate to set before serving.
Notes
- You can use a mix of hazelnuts and almonds for a more complex nut flavor.
- Ensure the cookies are completely cool before dipping in chocolate to prevent melting and smudging.
- Store the Nussecken in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate.
