Nussecken (German nut corners)
Nussecken are triangular German cookies that consists of a shortbread-like base, a layer of apricot jam, and a caramelized hazelnut topping. Each nussecke is finished by dipping the corners into dark chocolate. These bars are crunchy, chewy, nutty, sweet, fruity, buttery and chocolatey.
Servings 64 triangular cookies
Equipment
- 9 x 13 baking pan substitute for jelly roll pan if needed - see recipe notes for details
Ingredients
SHORTCRUST PASTRY BASE
- 168 grams unsalted butter room temperature
- 125 grams granulated sugar
- 300 grams all purpose flour
- ½ teaspoon kosher salt Diamond Crystal
- 1 teaspoon baking powder
- 2 large eggs
JAM LAYER
- 140 grams apricot jam
NUT LAYER AND CHOCOLATE GLAZE
- 196 grams unsalted butter
- 200 grams brown sugar
- 5 mL vanilla extract
- ½ teaspoon kosher salt Diamond Crystal
- 60 mL water
- 200 grams almonds raw, not roasted
- 200 grams hazelnuts raw, not roasted
- 170 grams dark chocolate, 72% finely chopped
Instructions
ROASTING THE NUTS
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in center of oven. Spread the nuts onto a rimmed sheet pan. Roast for 10-15 minutes, stirring every 5 minutes. Nuts will have a toasted smell and begin to turn golden brown. Keep an eye on this process - you don't want to burn expensive ingredients!! Set aside to cool. Keep oven on.200 grams almonds, 200 grams hazelnuts
SHORTCRUST PASTRY BASE
- Line the base of a 10 x 15 inch jelly roll pan (or 9 x 13 x 2 inch pan, if you don't have a jelly roll pan) with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Scrape down the sides of the bowl.168 grams unsalted butter, 125 grams granulated sugar
- Add flour, salt and baking powder. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl several times to ensure no large pieces of butter remain.300 grams all purpose flour, ½ teaspoon kosher salt, 1 teaspoon baking powder
- Add eggs. Mix on low speed just until mixture comes together. Do not over mix.2 large eggs
- Gather dough into a flat rectangle.
- Roll out the dough between two large pieces of parchment paper (or a lightly floured surface, if you don't have parchment). You want it to be as close to 10 x 15 inches (or the dimensions of your pan) as possible. If needed, use a knife or bench scraper to help push the dough into shape. Peel the parchment off of the top, and then replace. Flip the dough over while still sandwiched between parchment layers. Peel off the second parchment layer and discard.
- Carefully flip the dough into the parchment lined pan. Gently press the dough down into the pan to remove any air pockets. If needed, use a small rolling pin or the side of a small bottle to roll the dough so that it extends to the edges and corners. Use a fork to prick holes in the dough to avoid air bubbles while baking.
JAM LAYER
- Spread dough evenly with apricot jam. Place pan in refrigerator to chill while you make the nut topping.140 grams apricot jam
- Place an empty half sheet pan on oven rack to preheat (oven should already be 350 degrees Fahrenheit. This will serve as a drip pan to catch any topping that bubbles over the jelly roll pan edges. Preheating it will ensure the bottom shortbread layer browns enough.
NUT LAYER AND CHOCOLATE GLAZE
- To 3 quart saucepan, add butter, brown sugar, vanilla, salt and water. Heat over medium, stirring frequently, until ingredients are melted. Do not boil. Set aside to cool down.196 grams unsalted butter, 200 grams brown sugar, 5 mL vanilla extract, ½ teaspoon kosher salt, 60 mL water
- To a food processor, add the almonds and hazelnuts. Pulse until finely ground. The mixture should be a combination of ground nuts (like nut flour) and very small pieces of nuts.
- Add nuts to melted butter mixture (it's ok if it's still lukewarm, but should not be hot) and stir to combine well. Pour nut mixture on top of jam layer. Using a mini offset spatula or spoon, spread the nut mixture into an even layer, ensuring it extends to the edges and corners of the pan.
- Place pan into oven directly on top of preheated sheet pan. Bake for 30 minutes, until bars are golden brown on top and edges are caramelized and bubbly. Cool in pan, then carefully slide bars out on parchment paper base.
- Place bars on a cutting board. Using a long chef's knife, cut the pan of nussecken into 32 rectangular bars (divide into 4 on the short side, divide into 8 on the long side). Separate the rectangles and cut each nussecke in half on the diagonal so that you have 64 triangle shaped bars.
- Line a baking sheet with parchment paper and place a cooling rack on top. Set aside.
- In the top of a double boiler (or a heatproof glass or metal bowl that fits snugly over a small pot of simmering water), melt chopped chocolate, stirring frequently. Turn off heat, but leave chocolate over water to keep warm.170 grams dark chocolate, 72%
- Dip one of the long pointed corners of the nussecke into the melted chocolate. Gently shake the extra chocolate back into the bowl. Place dipped nussecken onto the cooling rack until chocolate has hardened.I find this dipping method easiest: hold the chocolate dipped nut corner in one hand. Make a fist with your other hand and tap the wrist of your cookie-holding hand repeatedly to shake the excess chocolate back into the bowl.
- Run a thin metal spatula (or knife) under each nussecke to loosen chocolate from the cooling rack. Don't try to lift them off without this step or the corners will stick and the nussecken will break. Place on a cookie platter and serve!
Notes
- This recipe uses a jelly roll pan, which measures 15 x 10 x 1 inch (38 x 25 x 2.5 centimeters).
- If you don't have a jelly roll pan, you can substitute a 9 x 13 baking pan, which has 2 inch tall sides that can accommodate the increase in bar cookie height that will result from a smaller pan size. You may need to increase baking time slightly.
- Store these nut corners at room temperature for up to 5 days.
- Freeze leftover cookies for up to a month in a large freezer bag or airtight container. Defrost overnight in the refrigerator, then bring to room temperature before serving.
- Ideally, cookies should be frozen without the corners dipped. The chocolate dipped corners may change in taste and texture if the frozen chocolate blooms.