Description

Nussecken, or German Nut Corners, are delightful triangular cookies featuring a buttery shortbread base topped with a rich, caramelized nut mixture and finished with a generous dip in dark chocolate. This classic German treat combines a crunchy nut topping with a soft, buttery crust, making it perfect for festive occasions or everyday indulgence.

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 Coating

1 cup dark or semi-sweet chocolate, melted

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Instructions

Preheat 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 baked bars.
Prepare the Dough: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and a pinch of salt, mixing thoroughly. Gradually incorporate the all-purpose flour sifted with baking powder, mixing until a smooth dough forms.
Press Dough into Pan: Evenly press the prepared dough into the lined baking pan, creating a uniform layer that will serve as the base for the nut topping.
Make the Nut Topping: In a saucepan over medium heat, melt the butter. Stir in sugar, water, and vanilla extract until the mixture is smooth and well combined. Remove from heat and fold in the chopped hazelnuts and/or almonds, ensuring nuts are evenly coated.
Spread Nut Mixture: Evenly spread the nut topping over the pressed dough layer in the baking pan.
Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and bubbling slightly. Remove from oven and allow it to cool completely in the pan to set the topping.
Cut and Dip: Once cooled, carefully cut the baked sheet into triangles (typical Nussecken shape). Dip two corners of each triangle into the melted dark or semi-sweet chocolate, then place them on parchment paper and allow the chocolate to set before serving.

Notes

You can substitute hazelnuts with almonds or use a mix of both according to your preference.
For easier cutting, chill the baked bar briefly before slicing.
Use good quality dark or semi-sweet chocolate for a more intense flavor.
Store Nussecken in an airtight container to keep them fresh for up to one week.