nussecken

How to make traditional German Nussecken. This festive cookie bars recipe is baked at Christmas with nuts and dipped in chocolate.

Nussecken German Chocolate Hazelnut Cookie Bars

All Purpose Flour

White Sugar

tsp Baking Powder

Salt

Unsalted Butter (plus 3 tbsp, softened)

150 g Unsalted Butter

150 g Hazelnuts (toated, skinned, chopped)

Water

tsp Vanilla Extract

150 g Hazelnuts (toasted, skinned, ground hazelnuts)

300 g Bittersweet Chocolate

Preheat oven to 370 F. Line a metal baking pan with parchment paper, letting the sides hang over the edge. Use a 9 x 9 inch pan for a thicker and chunkier cookie bar or a 9 x 13 inch pan for a more traditional thin Nussecken.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into cubes and add the egg. Using your hands, knead the ingredients together until you have a smooth dough. It will be on the sticky side. Quickly press the dough evenly into the prepared pan.

Spread the peach jam evenly over the cookie base.

Cookie Base

Place the butter in a saucepan over medium heat to melt. Add the chopped hazelnuts and cook until toasted, 5 to 7 minutes, stirring occasionally. Add the sugar, water, vanilla extract, and salt to stir. As soon as the mixture combes to a boil, remove from the heat and stir in the ground hazelnuts until well combined. Spread this mixture evenly over the jam.

Place the pan in the oven and bake for 25 to 30 minutes, or until the top is deep golden brown and the edges are caramelizing. Take the pan out of the oven and let cook on a rack for 15 minutes. Then cut the mass in the pan into thirds lengthwise, and then into quarters crosswise, and finally cut each piece in half diagonally, forming triangles. Leave in pan to cool.

When the bars have fully cooled, remove from the pan using the parchment paper as a sling, and cut through the slice marks again to separate the bars fully. Return the parchment paper to the baking sheet.

Melt the chocolate in the top of a double boiler over simmering water until tempered. Dip two sides of each triangle into the chocolate about 1/2 inch deep. Return the bars to the baking sheet, allow the chocolate to set 2-3 hours.

When the chocolate is fully set, transfer cookies to an airtight container, where they will keep for up to a week.

NUT TOPPING

Disse tyske julekakene vil være et herlig velsmakende tillegg til din julebakeliste i år! De kommer i et bredt utvalg av smaker og teksturer som vil få deg i julestemning på kort tid. Ikke bekymre deg, du trenger ikke vite hvordan du uttaler navnene på disse informasjonskapslene for at de skal bli deilige!

Beste tyske julekaker: Nussecken aka Nut Corners, eller Nut Triangles (+Flere smakfulle oppskrifter!)

kopp smør ((usaltet - myknet, ved romtemperatur))

/ 2 kopp sukker

store egg ((ved romtemperatur))

ts vaniljesukker

ts bakepulver

klype salt

kopp aprikossyltetøy ((syltetøy, gelé eller syltetøy))

kopp smør ((usaltet))

ss rom ((eller vann))

kopp lysebrunt sukker

kopp hasselnøtter ((hele))

kopper hasselnøttmel ((eller mandelmel))

kopp mørk sjokolade ((hakket - eller mørk sjokoladebiter))

ts smør ((valgfritt))

preheat

Preheat your oven to 350°F (175°C) and trim a sheet of parchment paper to fit inside a 18x13 rimmed baking sheet. *This is the jelly roll size baking sheet.

combine

In a large mixing bowl or the bowl of your stand mixer cream the softened butter with granulated sugar until smooth. Add the eggs and vanilla extract, as well as the baking powder and salt then beat until combined.

Add the flour and mix in until your flour is fully incorporated into a smooth dough. Transfer the dough to your parchment paper-lined baking sheet and press to fill the baking sheet in an even layer. *You can also roll the dough out between sheets of parchment paper until is close to your pan size, then transfer and finish pressing to fill the baking sheet.

coat

Dock the entire surface of the shortbread base using the tines of a fork. Then, coat the top of the shortbread pastry dough with a layer of the apricot jam, jelly, or preserves. *Use a drizzle of warm water to make the jam more spreadable.

Make the Shortbread

In a small saucepan add the butter and rum (or water), light brown sugar, and vanilla extract and heat over medium until the sugar is dissolved without bringing the sauce to a boil.

chop

Chop your hazelnuts or crush them in a plastic bag using the flat side of a meat mallet or tenderizer (or anything heavy!) until course in texture.

spread

Add the chopped hazelnuts and ground hazelnut meal to the sauce and mix until combined. Drop onto the shortbread base in large dollops, then spread over the apricot layer using your spatula to push the nut layer over the entire surface in an even layer.

bake

Bake at 350°F (175°C) for 25-30 nor until light golden brown in color on the edges. Remove from the oven and allow to cool completely overnight, or until the bars reach room temperature and chill in the refrigerator for 2-3 hours to set up completely.

Make the Hazelnut Layer

Use a sharp knife to cut the Nussecken into 30 squares, then cut each square in half diagonally to make triangles.

melt

Melt the chocolate in a microwave-safe bowl (with optional butter if desired) in 30-second increments on high power. Stir between each heating until melted and smooth.

Dip the corners of each Nussecken into the melted chocolate then place the coated triangles onto a cooling rack or a sheet of parchment paper to set.

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