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GermanAuthentic Cuisine

Nussecken

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Nussecken

Nussecken, a beloved treat from Germany, finds its way into many homes and bakeries, particularly during the colder months when the rich, nutty flavors feel most comforting. This classic is often shared at family gatherings or enjoyed during a cozy coffee break, its presence a familiar and welcome tradition.

The combination of buttery shortcrust, sweet apricot jam, and a generous layer of hazelnuts creates a delightful texture contrast, while the dark chocolate-dipped corners add a touch of indulgence. As you bite into a Nussecke, the harmony of flavors should be both comforting and satisfying, a perfect blend of sweet, nutty, and slightly bitter notes. Enjoy them warm or at room temperature, whenever the mood strikes.

Ingredients

  • 250 gflour
  • 125 gbutter
  • 100 gsugar
  • 1egg
  • 200 gground hazelnuts
  • 100 gapricot jam
  • dark chocolatefor dipping the corners

Method

  1. Begin by bringing 125 g of butter to room temperature. This will make it easier to cream with sugar, ensuring a smooth and even dough. Also, allow 1 egg to come to room temperature, which helps it incorporate better into the dough.
  2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Add the softened butter and the room temperature egg to the dry ingredients. Use your hands or a pastry cutter to blend these ingredients together until they form a cohesive dough. The dough should be smooth and slightly tacky but not sticky.
  3. Press the dough evenly into a greased or parchment-lined baking tray, approximately 30x40 cm in size. Ensure the dough is spread to an even thickness, as this will help it bake uniformly. Set the tray aside while you prepare the nut topping.
  4. In a saucepan over low heat, melt an additional 125 g of butter. Once melted, stir in 200 g of ground hazelnuts and 100 g of apricot jam. Mix until the hazelnuts are evenly coated and the mixture is fragrant and slightly thickened, indicating the flavors have melded together.
  5. Spread the hazelnut mixture evenly over the prepared dough in the baking tray. Use a spatula to ensure an even layer, pressing gently to adhere the topping to the dough. This will help the topping stay in place during baking.
  6. Preheat your oven to 180°C (356°F). Bake the Nussecken in the middle of the oven until the edges are golden brown and the topping is set, which should take about 20-25 minutes. The topping should be firm to the touch and the edges of the dough should be lightly browned.
  7. Allow the Nussecken to cool in the tray for about 10 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is crucial for the topping to firm up and hold its shape when cut.
  8. Once cooled, cut the Nussecken into squares and then into triangles. Melt dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Dip the corners of each triangle into the melted chocolate and place them on parchment paper to set. Serve once the chocolate has hardened, enjoying the contrast of the crisp base, nutty topping, and rich chocolate.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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