Description
Nussecken, or German Nut Corners, are deliciously crunchy triangular cookies featuring a buttery shortbread base topped with a rich nutty caramel glaze and dipped in smooth dark chocolate. This classic German treat combines a crisp texture with sweet and nutty flavors, perfect for afternoon tea or festive occasions.
Ingredients
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 Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Dough: In a mixing bowl, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Add the egg, 1 teaspoon vanilla extract, and a pinch of salt, mixing well to combine. Gradually sift in 2 cups all-purpose flour and 1/2 teaspoon baking powder, mixing until a smooth dough forms.
- Form the Base: Press the prepared dough evenly into the bottom of the lined baking pan, creating an even layer that will form the cookie base.
- 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 2 cups chopped hazelnuts or almonds thoroughly.
- Assemble and Bake: Spread the nut mixture evenly over the dough base in the pan. Bake in the preheated oven for 25–30 minutes or until the topping is golden brown and set.
- Cool and Slice: Remove the pan from the oven and let it cool completely to allow the topping to firm up. Once cooled, cut the baked slab into small triangles to form the traditional nut corners.
- Chocolate Dip: Dip the corners of each triangle into the melted dark or semi-sweet chocolate, then place them on parchment or a wire rack to allow the chocolate to set before serving.
Notes
- Use a mixture of hazelnuts and almonds for a more complex nutty flavor.
- Ensure the dough is pressed evenly to avoid uneven baking.
- Let the baked nut topping cool completely before slicing to prevent crumbling.
- You can substitute dark chocolate with milk chocolate if preferred.
- Store in an airtight container to keep cookies fresh and crunchy.
