Description
Nussecken, or German Nut Corners, are delightful triangular nut bars featuring a buttery shortbread base topped with a caramelized nut mixture and dipped in rich chocolate. This classic Bavarian treat offers a perfect blend of crunchy nuts, sweet caramel, and smooth chocolate, ideal for festive occasions or everyday indulgence.
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 Dip
- 1 cup dark or semi-sweet chocolate, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Prepare the Dough: In a mixing bowl, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, and a pinch of salt until fully combined. Gradually add the all-purpose flour and baking powder, mixing until a smooth dough forms.
- Form the Base Layer: Press the prepared dough evenly into the lined baking pan, ensuring it covers the entire base uniformly for a sturdy crust.
- 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 the chopped hazelnuts and/or almonds.
- Spread the Topping: Evenly spread the nut mixture over the prepared dough base in the baking pan, distributing it to cover the surface completely.
- Bake: Bake the assembled pan in the preheated oven for 25 to 30 minutes or until the nut topping turns golden brown and sets firm. Remove from oven and allow to cool completely to room temperature.
- Cut and Dip: Once cooled, cut the baked slab into triangle-shaped pieces. Dip the corners of each piece into the melted dark or semi-sweet chocolate, then place on parchment paper to let the chocolate set before serving.
Notes
- You can use a mixture of hazelnuts and almonds or choose one type based on preference.
- Make sure the nut topping is fully cool before cutting to avoid crumbling.
- For best results, let the dipped chocolate solidify at room temperature or refrigerate briefly before serving.
- Store Nussecken in an airtight container at room temperature for up to one week.
- Adjust the sweetness by selecting semi-sweet or dark chocolate for dipping according to taste.
