Nussecken has been a cherished treat in my family for generations. I still remember the sweet, nutty aroma filling my grandmother’s kitchen every Christmas as she meticulously prepared these delightful German nut corners. The combination of buttery shortbread, tangy apricot jam, and a rich hazelnut topping, all finished with a chocolate drizzle, is simply irresistible. This traditional Nussecken recipe truly captures that authentic flavor I grew up with, making them the perfect indulgence for any occasion. Every bite of these hazelnut shortbread bars takes me back to those cozy holiday memories. Let’s get cooking!
Why You’ll Love This Nussecken Recipe
I genuinely believe you’ll adore making these German nut corners, and here’s why:
- They offer an incredible balance of sweet, nutty, and tangy flavors in every bite.
- This easy Nussecken recipe is surprisingly straightforward, even for beginner bakers.
- The prep time is minimal, making them perfect for a quick weekend baking project.
- They’re a fantastic budget-friendly treat, using common pantry ingredients.
- This delightful dessert is sure to become a family favorite, pleasing all ages.
- You’ll appreciate that this easy Nussecken recipe allows for simple ingredient swaps to suit dietary needs.
- The rich hazelnut topping provides healthy fats and a satisfying crunch.
- Making these at home fills your kitchen with an irresistible aroma that’s pure comfort.
Ingredients for Nussecken
Gathering the right Nussecken ingredients is the first step to creating these delightful German nut corners. I’ve carefully selected each component to ensure your nut shortbread triangles come out perfectly moist and flavorful.
- ½ cup unsalted butter, softened to room temperature – this is crucial for the shortbread base’s texture.
- ½ cup sugar – for that perfect touch of sweetness in the base.
- 2 large eggs, at room temperature – helps bind everything together and adds richness.
- 2 teaspoons vanilla extract – enhances all the wonderful flavors.
- 1 teaspoon baking powder – gives a slight lift to the shortbread.
- 1 pinch salt – balances the sweetness beautifully.
- 2 ½ cups all-purpose flour – the foundation of our tender shortbread.
- ⅓ cup apricot jam – provides a lovely tangy layer that complements the nuts.
- 1 cup unsalted butter, melted – for the rich hazelnut topping.
- 5 tablespoons rum (or water) – adds depth to the nut mixture; water works too!
- 1 cup light brown sugar – gives the topping a caramel-like sweetness.
- 2 teaspoons vanilla extract – another boost of flavor for the nutty layer.
- 1 cup whole hazelnuts – for that essential crunch and authentic hazelnut shortbread bars taste.
- 2 cups hazelnut meal (or almond meal) – creates the dense, nutty topping.
- 1 cup dark chocolate, chopped or as chips – for the iconic chocolate drizzle on these traditional Nussecken.
- 1 teaspoon butter (optional) – helps melt the chocolate smoothly.
How to Make Nussecken
Learning how to make Nussecken is a truly rewarding experience, and I’m so excited to guide you through each step. This process will create those irresistible German nut corners you’ve been dreaming of, filling your kitchen with an amazing aroma.
- Step 1: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your delicious Nussecken won’t stick.
- Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. I find this step is crucial for an airy shortbread base.
- Step 3: Beat in the eggs one at a time, followed by the vanilla extract, baking powder, and a pinch of salt. Mix until everything is well combined and smooth, creating a uniform batter for your nut shortbread triangles.
- Step 4: Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough base for your Nussecken.
- Step 5: Press the shortbread dough evenly into the bottom of your prepared baking pan. Spread the apricot jam over the dough, leaving a small border around the edges. This tangy layer is essential for authentic Nussecken.
- Step 6: For the hazelnut topping, melt the remaining unsalted butter in a separate bowl. Stir in the rum (or water), light brown sugar, and vanilla extract until well blended. The sweet, boozy scent is wonderful!
- Step 7: Fold in the whole hazelnuts and hazelnut meal into the butter mixture, ensuring all the nuts are coated. This is the rich, nutty layer that defines these traditional Nussecken.
- Step 8: Carefully pour the hazelnut mixture over the apricot jam layer in the baking pan, spreading it evenly to cover the entire surface. This ensures every slice of your homemade Nussecken has plenty of nutty goodness.
- Step 9: Bake for 25-30 minutes, or until the top is golden brown and bubbly. The edges should look set, and a toothpick inserted into the center should come out clean. Learning how to make Nussecken perfectly baked takes a little practice!
- Step 10: Let the baked treat cool completely in the pan before lifting it out using the parchment paper overhang. Once cool, melt the dark chocolate with the optional teaspoon of butter and drizzle it over the top in a zig-zag pattern.
- Step 11: Allow the chocolate to set before cutting into triangles. I usually pop them in the fridge for a few minutes to speed this up. Now you know how to make Nussecken that are truly irresistible!
Pro Tips for the Best Nussecken
I’ve learned a few tricks over the years that will elevate your Nussecken from good to absolutely incredible. These expert tips will help you achieve that perfect balance of flavors and textures every time you’re baking Nussecken at home. Don’t worry if you’re new to German pastry recipes; these pointers are easy to follow!
- Always use room temperature butter and eggs for the shortbread base; it ensures a smooth, well-emulsified dough.
- Don’t overmix the shortbread dough; mixing too much develops the gluten, leading to a tough rather than tender base.
- For the richest hazelnut flavor, lightly toast your whole hazelnuts before adding them to the topping mixture.
- Allow your Nussecken to cool completely before drizzling with chocolate for a clean, professional finish.
What’s the secret to perfect Nussecken?
The real secret to an authentic Nussecken recipe lies in the layers. The thin, tangy apricot jam creates a barrier, preventing the shortbread from getting soggy, while the generous hazelnut topping provides a satisfying crunch. It’s this thoughtful combination that makes these German nut corners so special and truly irresistible.
Can I make Nussecken ahead of time?
Absolutely! You can prepare the shortbread base and press it into the pan, then cover and refrigerate for up to 24 hours. Alternatively, assemble the entire tray of unbaked Nussecken, cover tightly, and refrigerate. Just add an extra 5-10 minutes to the baking time if baking from cold.
How do I avoid common mistakes with Nussecken?
To avoid common pitfalls when making Nussecken, first, ensure your oven temperature is accurate to prevent burning or underbaking. Second, resist the urge to overmix the shortbread dough. Finally, make sure the jam layer is even, and the hazelnut topping covers it completely for a perfect bite every time.
Best Ways to Serve Nussecken
Once your delightful Nussecken have cooled and the chocolate has set, it’s time to enjoy them! I find these German nut corners are incredibly versatile and perfect for many occasions. They make an exquisite addition to any coffee and cake spread, which is a beloved tradition in Germany. Imagine a slice of rich Nussecken alongside a freshly brewed cup of coffee or a comforting mug of tea.
For a truly indulgent experience, I sometimes serve these nut shortbread triangles with a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream. The creamy texture perfectly complements the crunchy hazelnut topping and buttery shortbread. They’re also fantastic as a sophisticated dessert after a meal, offering just the right amount of sweetness. These traditional treats are always a hit, no matter how you present them.
Nutrition Facts for Nussecken
I’ve calculated the approximate nutritional values for one serving of these delicious Nussecken, perfect for those monitoring their intake. Please remember that these figures are based on the ingredients and quantities specified in this specific Nussecken recipe.
- Serving Size: 1 slice
- Calories: 250 kcal
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 100 mg
- Cholesterol: 30 mg
Nutritional values are estimates and may vary based on specific ingredients, brands, and preparation methods used for your Nussecken.
How to Store and Reheat Nussecken
Proper storage is key to keeping your delicious Nussecken fresh and flavorful for as long as possible. Once your German nut corners have fully cooled – and I mean completely cool, to prevent condensation – they’re ready for storage. For short-term enjoyment, I recommend placing them in an airtight container at room temperature. They will stay wonderfully fresh this way for up to 3 days, perfect for enjoying after a meal or with your afternoon coffee.
If you’re planning to savor them for a bit longer, you can refrigerate your Nussecken in an airtight container for up to 5 days. For extended storage, these delightful treats freeze beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They will last in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw them at room temperature. You can even warm them slightly in a low oven (around 250°F or 120°C) for 5-10 minutes to bring out that freshly baked aroma, just like when you were baking Nussecken at home the first time.
Frequently Asked Questions About Nussecken
What are Nussecken made of?
Nussecken are traditionally made of three delicious layers: a buttery shortbread base, a tangy apricot jam filling, and a rich hazelnut topping. This entire delightful pastry is then often dipped in or drizzled with dark chocolate. The combination of textures and flavors is what makes these German nut corners so beloved, offering a perfect balance of sweet, nutty, and slightly tart notes.
Can I substitute the hazelnuts in Nussecken?
Absolutely! While hazelnuts are traditional for these authentic Nussecken, you can certainly experiment with other nuts. Almonds, walnuts, or even pecans would make excellent substitutions for the hazelnut meal and whole nuts. Just ensure you use the same quantity to maintain the right consistency for your nut shortbread triangles. The flavor profile will change, but they will still be incredibly delicious.
Why do my Nussecken dry out?
Several factors can lead to dry Nussecken. Overbaking is a common culprit, so keep a close eye on them in the oven. Also, ensure your butter is at room temperature for the shortbread base, and avoid overmixing the dough, which can develop gluten and make it tough. Using too little jam or a low-fat substitute for the butter in the topping can also contribute to dryness. Follow the precise measurements in this recipe for perfectly moist results.
How do I get clean cuts when slicing Nussecken?
For beautifully clean cuts on your Nussecken, ensure they are completely cooled before slicing. Warm chocolate will smear, and a warm shortbread base can crumble. Use a large, sharp knife, and for the cleanest lines, you can briefly chill the entire baked and chocolate-drizzled slab in the refrigerator before cutting. Wiping your knife with a warm, damp cloth between cuts can also help prevent sticking and ensure crisp edges on your German nut corners.
Variations of Nussecken You Can Try
While the traditional Nussecken recipe is undeniably delicious, there are many ways to get creative and adapt these German nut corners to suit different tastes or dietary needs. I love experimenting in the kitchen, and these variations ensure everyone can enjoy a version of these delightful treats.
- Chocolate Overload Nussecken: Instead of just a drizzle, fully dip the corners in melted dark or milk chocolate after baking for an extra indulgent treat.
- Nut-Free Nussecken: If you have nut allergies, you can substitute the hazelnut meal with a seed-based flour (like sunflower seed flour) and use toasted oats or puffed rice for the whole nut texture.
- Vegan Nussecken: A delicious vegan Nussecken recipe can be achieved by using plant-based butter, egg replacers (like flax eggs), and ensuring your chocolate is dairy-free. The hazelnut topping remains naturally vegan.
- Spice Them Up: Add a pinch of cinnamon or cardamom to the hazelnut topping for a warm, aromatic twist that complements the nutty flavors beautifully.
Nussecken: My 2 Family Secrets for Amazing German Nut Corners
- Total Time: 2 hours
- Yield: 16 slices 1x
- Diet: Vegetarian
Description
Nussecken are rich, nutty treats with apricot jam, buttery shortbread, and hazelnuts, making them a must-try dessert.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- 2 ½ cups all-purpose flour
- ⅓ cup apricot jam
- 1 cup unsalted butter, melted
- 5 tablespoons rum (or water)
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 cup whole hazelnuts
- 2 cups hazelnut meal (or almond meal)
- 1 cup dark chocolate, chopped or as chips
- 1 teaspoon butter (optional)
Instructions
- Cream together the softened butter and sugar in a mixing bowl until light and fluffy. This step is crucial for achieving a delightful texture in your shortbread base.
- Incorporate the eggs, vanilla extract, baking powder, and a pinch of salt. Mix well until everything is thoroughly combined for maximum flavor infusion.
- Gradually stir in the all-purpose flour until just combined. Be careful not to overmix; you want a tender shortbread base that will melt in your mouth.
- Evenly press the mixture into the bottom of a baking pan, creating a solid foundation. Spread the apricot jam evenly over the top, letting it ooze into the crevices for added deliciousness.
- For the hazelnut layer, melt the cup of unsalted butter and mix it in a bowl with the rum (or water), brown sugar, and vanilla extract. Stir until well blended.
- Toss in the whole hazelnuts and hazelnut meal, mixing until everything is well combined. You’ll love the nutty aroma wafting up from this mixture!
- Pour the hazelnut mixture over the apricot jam in your baking pan, spreading it evenly to ensure every bite is packed with flavor.
- Pop the pan into the oven and bake until golden brown, usually around 25-30 minutes. The edges should be a lovely golden hue.
- For the chocolate glaze, melt the dark chocolate with the optional butter and drizzle it over the cooled dessert, enhancing its visual appeal and flavor profile.
- Optional: Sprinkle some extra chopped hazelnuts on top for an added crunch.
Notes
- Store Nussecken in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze Nussecken for longer storage.
- Ensure your butter is truly at room temperature to cream well with the sugar, resulting in that light and fluffy texture essential for your shortbread base.
- When incorporating the flour into your Nussecken, mix just until combined; overmixing can lead to a tough base instead of a tender one.
- Spread the apricot jam generously on your Nussecken, but leave a small border around the edges to prevent it from spilling over while baking.
- Keep an eye on your Nussecken as they bake; they should be golden brown. A toothpick inserted should come out clean but slightly moist, indicating gooey goodness!
- Allow your Nussecken to cool completely before drizzling with chocolate. This prevents the glaze from melting into the Nussecken and helps maintain their beautiful layers.
- Don’t hesitate to substitute the hazelnuts with your favorite nuts if desired. Just make sure to adjust for the nuttiness in your Nussecken!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: DESSERTS
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg