Nussecken , Delicious and Homemade Nussecken
One baking process ,many happy faces . A single sheet of nut corners supplies an entire party.
In many families, nut corners are part of the classic Christmas pastries. Crunchy shortcrust pastry, fruity apricot jam , nuts and a little chocolate: Nut corners are simply delicious. And you can give them away for free . Just put the nut corners in a pretty tin and the Christmas present is ready .
The sweet corners are ideal if you expect many guests . One sheet supplies a good 20 mouth and almost everyone like the corners .
Here is our Nussecken recipe for you :
- 220 g of flour
- 1/2 teaspoon baking powder
- 175 g cold butter
- 1 egg yolk
- A bit of salt
- 2 tablespoons liquid honey
- 200 g chopped hazelnuts
- 200 g chopped almonds
- 200 g cake icing (light or dark ,which one you prefer)
1: process the flour , baking powder,75 g sugar ,150 g butter ,egg yolk and a pinch of salt with the kneading hooks of the hand mixer to a crumbly dough. knead with your hands. Place in an aluminium foil in the fridge for half an hour. Then roll out the dough (approx. 40×30 for a baking sheet).
2 : boil 5 tablespoons of water,the honey ,100 g sugar ,100 g butter and a little salt in a saucepan. Mix in the hazelnuts and almonds (if you like another nut mix ,take this ) and let it cool down.
3 : prick the dough several times with a fork . Spread the nut mixture evenly over the dough and press down lightly . Bake in a preheated oven at 200°C for 15-20 minutes until golden brown. Allow to cool slightly ,then first into squares,then cut into triangles.
4 : Melt the chocolate glaze in the water bath and immerse the corners of the triangles. Allow to dry on a wire rack or baking paper . Store in an airtight cookie jar .
Nussecken , Tree cake cubes recipe :
- 6 eggs
- 250 g soft butter
- 225 g sugar
- 1 pck bourbon vanilla sugar
- 2 tablespoons rum
- 150 g flour
- 100 g cornstarch
- 1 pinch of salt
- 400 g dark chocolate coating
- 20 g coconut fat
1: preheat the grill to 250°C . Separate 4 eggs ,beat butter with sugar and vanilla sugar until fluffy . Add 2 eggs ,the egg yolks and the rum and fold in . Mix the flour with the starch and fold it under the dough . Beat the egg whites with a pinch of salt until stiff and fold in as well .
2 : Grease the bottom and the edges of the springform pan . Spread about 2 tablespoons of the dough evenly on the bottom of the form . Bake in the middle of the oven under the grill in one and a half to two minutes light brown . The baking time varies depending on the oven . Spread 2 tablespoons again on the dough and cook light brown under the grill . Do this until the entire dough is used up. Let it co and take it out of the mold . Soak the cake with 5-6 tablespoons of orange liqueur.
3 : Melt couverture and coconut fat . Cut the cake into bite-size squares or triangles and them dip them into the chocolate coating. Drain and let dry on baking paper. Leave to soak for at least 2-3 days before eating .
Tips : you can melt your chocolate in water bath -it’s that easy : Prepare a small and a large saucepan. Fill the larger pot about 1/4 full with water and put it on the stove over medium heat . Place the small pot in the larger one . Make sure that the water cannot spill into the small saucepan, but that the bottom of the small saucepan is in or touching the water . Place the chopped chocolate in the small saucepan and melt, stirring occasionally.