Nussecken – German Nut Corners
If you like the taste of hazelnuts, Nussecken, also known as German Nut Corners, are definitely the perfect Christmas cookie.
Ingredients
- 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
Stuffing:
- 150 g butter
- 120 g sugar
- 2 vanilla sugar
- 3 tbsp milk
- 150 g ground toasted hazelnuts
- 200 g chopped toasted hazelnuts
Other:
- 200 g rosehip marmalade or another
Glaze:
- 200 g cooking chocolate
- 2 tbsp oil
Instructions
- 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.
Tried this recipe?Let us know how it was!