It is impossible to imagine a holiday table without fine desserts. The famous German cookie Nussecken is one of the first ones that comes to mind. These fine cookies, also known as German Nut Corners, are relatively easy to make. They will be perfect for Christmas and all other celebrations.
They are made from a fine crumbly dough together with an excellent filling of toasted hazelnuts. If you like the taste of hazelnuts, this is definitely the perfect Christmas cookie. It contains hazelnuts in all sizes, both ground and chopped. While eating, everything crunches nicely under your teeth. Some people use walnuts instead of hazelnuts, or combine both, so you can make them according to your taste.
Nussecken – the perfect Christmas cookie for all tastes
When the cookie is ready, dip it in the chocolate glaze. It gives it a nice taste, but also a very beautiful appearance. Nut Corners dip discreetly into the chocolate on two sharper edges. Here too you can make an adjustment and dip them whole if you wish. The appearance may not be as effective and decorative, but chocolate lovers will surely be satisfied.
Nussecken will fit in perfectly with other holiday cakes, and will be your favorite because they are very generous. Namely, from one round of baking on a standard oven tray, I get as many as 84 pieces, which is more than a solid amount. Of course, it should be kept in mind that once these Nut Corners start to be nibbled, it’s hard to stop. So be sure to bake enough of them for everyone to enjoy.
RELATED: If you are looking for more fine old-fashioned recipes, be sure to try the enticing recipe for swiss roll.
Nussecken – German Nut Corners
- 270 g all purpose flour
- 5 g baking powder
- 120 g sugar
- 10 g vanilla sugar
- 100 g butter at room temperature
- orange peel of one orange
- 2 eggs
- 150 g butter
- 120 g sugar
- 2 vanilla sugar
- 3 tbsp milk
- 150 g ground toasted hazelnuts
- 200 g chopped toasted hazelnuts
- 200 g rosehip marmalade or another
- 200 g cooking chocolate
- 2 tbsp oil
- Place flour, baking powder, sugar and vanilla sugar in a wide container.
- Mix everything briefly with your fingers.
- Then add sliced butter at room temperature and knead the crumbly dough.
- Then add grated orange peel and whole eggs.
- Knead a smooth dough.
- Wrap it in transparent foil and leave it in the fridge for half an hour to rest.
- During this time, make the hazelnut filling.
- Put butter, milk, sugar and vanilla sugar in a bowl on the stove.
- Heat while stirring until the butter and sugar are melted.
- When it boils, add chopped and ground toasted hazelnuts and mix everything well.
- Leave aside to cool.
- After half an hour, take the dough out of the fridge and roll it out on baking paper to the dimensions of a large oven tray and transfer it with the paper to the tray.
- Then spread the dough with rosehip marmalade or another.
- Spread the filling on top of the marmalade and spread it evenly.
- The cake is baked in an oven heated to 356 degrees for 20 minutes.
- Leave the baked cake to cool at room temperature, then cut it into 5 centimeter squares, and then cut each square diagonally to make triangles.
- For the glaze, melt dark chocolate with oil in a steamer.
- Dip the sharp parts of the triangles into the still hot melted chocolate and leave them on the baking paper to harden.