Description
Nussecken, also known as German Nut Corners, are deliciously crunchy triangular cookies topped with a rich nut glaze and dipped in chocolate. This classic German treat combines a buttery shortbread base with a caramelized hazelnut and almond topping, finished with a decadent chocolate dip. Perfect for festive occasions or everyday indulgence, these cookies offer a delightful blend of textures and flavors.
Ingredients
Scale
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
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)
Chocolate Coating
- 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 prevent sticking and ensure easy removal.
- Prepare the Dough: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and a pinch of salt, mixing thoroughly. Gradually incorporate the all-purpose flour and baking powder to form a smooth, cohesive dough.
- Form the Base: Press the prepared dough evenly into the bottom of the lined baking pan, creating a uniform layer that will serve as the cookie base.
- Make the Nut Topping: In a saucepan over medium heat, melt the unsalted butter. Stir in the granulated sugar, water, and vanilla extract until the mixture is smooth and combined. Remove from heat and fold in the chopped nuts evenly to coat them in the glaze.
- Spread the Topping: Evenly distribute the nut mixture over the dough layer in the baking pan, making sure it covers the entire surface.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes or until the topping turns golden brown and bubbly.
- Cool Completely: Remove the pan from the oven and allow it to cool completely, ensuring the topping sets properly and facilitates clean cutting.
- Cut and Dip: Once cooled, cut the baked slab into triangular shapes. Dip the corners of each triangle into the melted dark or semi-sweet chocolate, allowing the excess to drip off.
- Set the Chocolate: Place the dipped cookies on parchment paper and allow the chocolate to set at room temperature or in the refrigerator before serving.
Notes
- For an extra crunch, toast the nuts lightly before chopping.
- Use good quality chocolate for dipping to enhance flavor and texture.
- Store Nussecken in an airtight container at room temperature for up to a week.
- Make sure to cool the cookies completely before dipping in chocolate to prevent melting.
- You can substitute almonds with walnuts or pecans according to preference.
