Go Back
–+ servings
Nussecken (German Nut Corners)

Nussecken (German Nut Corners)

Shilpi & Etienne | between2kitchens
Nussecken is a popular German snack that translates into nut corners. Made of a crunchy short crust pastry base, topped with jam, honey nuts and then dipped in dark chocolate, are irresistibly delicious.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
resting time for dough 30 minutes
Total Time 1 hour 30 minutes
Course Afternoon Tea, Baking, Snack
Cuisine German
Servings 18 triangles
Calories 703 kcal

Equipment

  • dough mixer with hook attachment
  • baking tray 38x25cm (13.5x10inch)
  • Rolling Pin
  • small pot

Ingredients
 
 

for the base

  • 200 gram plain flour
  • 95 gram caster sugar
  • 150 gram almond meal
  • 2 eggs
  • 140 gram unsalted cold butter (cubed)
  • ½ teaspoon cinnamon powder
  • pinch of salt
  • 3 tablespoon raspberry jam or a jam of your choice

for the topping

  • 120 gram caster sugar
  • 120 gram unsalted butter
  • 100 gram honey
  • 240 gram almonds, sliced
  • 160 gram walnuts, chopped
  • pinch of salt

for the dipping chocolate

  • 150 gram dark chocolate (75%)

Instructions
 

for the base

  • In a bowl combine all ingredients and knead with a dough mixer until well combined. Avoid working the dough for too long.
  • Place the dough in the chiller for 30 minutes to rest.
  • Remove the dough from the chiller and roll out on a baking paper the size of your baking tray.
  • Place the dough on the baking tray and make sure the tray is covered with dough avoiding any gaps.
  • Prick the dough with a fork.
  • Bake in a pre-heated oven at 160°C (320°F) for 15 minutes.

for the topping

  • In a pot melt the butter, honey and sugar. Careful not to burn the honey, you just want it all combined and the sugar dissolved.
  • Now remove the pot from the heat and while still hot add the nuts. Stir well to combine and keep aside.
  • In a seperate pot heat up the jam until slightly runny.
  • Remove the dough from the oven and brush evenly with the jam.
  • Top with the nut mixture and spread out evenly.
  • Place the tray back into the oven and bake at 175°C (350°F) for 22 to 25 minutes. If the nuts are still pale after 20 minutes, increase the temperature to get a more brownish colour.

portioning and garnishing

  • Cut the nut slab into 9 squares and then each square into 2 triangles. Best method is to use a ruler to get even corners.
  • Melt the dark chocolate in a small bowl on a water bath or in the microwave.
  • Take a triangle and dip the corners into the chocolate (I dip only 2 corners). Place on greaseproof paper until set completely.
  • To make neat chocolate corners, cut off the extra chocolate (once its cooled) with a sharp knife

Notes

storing the nut corners
If stored in a sealed container, they can last for up to 3 weeks. Keep in a dry cool spot away from sunlight and they don't need to be refrigerated! Alternatively, you can freeze them for up to 3 months. 

Nutrition

Nutrition Facts
Nussecken (German Nut Corners)
Amount Per Serving (90 g)
Calories 703 Calories from Fat 414
% Daily Value*
Fat 46g71%
Cholesterol 65mg22%
Sodium 24mg1%
Carbohydrates 66g22%
Fiber 6g25%
Sugar 39g43%
Protein 16g32%
Vitamin A 392IU8%
Vitamin C 1mg1%
Calcium 131mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens