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Nussecken (Nut Triangles)

@daffl.xyz

German nut bars: a shortcrust base spread with jam and topped with a nut layer, cut into triangles and dipped in chocolate. Includes two versions.

Ingredients

  • Version 1 base: 300 g flour
  • Version 1 base: 200 g butter
  • Version 1 base: 80 g sugar
  • Version 1 base: 1 egg
  • Version 1 topping: 200 g egg whites
  • Version 1 topping: 150 g powdered sugar
  • Version 1 topping: 200 g ground coconut flakes, hazelnuts, or almonds
  • Jam, for spreading
  • Chocolate, for decorating
  • Version 2 base: 300 g flour
  • Version 2 base: 80 g sugar
  • Version 2 base: 2 eggs
  • Version 2 base: 1 teaspoon baking powder
  • Version 2 base: vanilla sugar
  • Version 2 base: 150 g butter
  • Version 2 topping: 160 g butter
  • Version 2 topping: 5 tablespoons water
  • Version 2 topping: 400 g ground nuts
  • Version 2 topping: 150 g sugar
  • Version 2 topping: vanilla or bitter almond flavoring

Instructions

  1. 1
    Version 1: Knead the base ingredients into a dough, roll out onto a baking sheet, and prick all over with a fork. Pre-bake at 180 degrees C (355 degrees F) for 20 minutes.
  2. 2
    Version 1: Beat the egg whites, stir in the powdered sugar, then fold in the coconut flakes or nuts.
  3. 3
    Version 1: Spread the pre-baked base thinly with jam and distribute the meringue-nut mixture on top.
  4. 4
    Version 1: Bake again at 150 degrees C (300 degrees F) for 30 minutes. Cut while warm, then decorate with chocolate as desired.
  5. 5
    Version 2 (richer): Knead the base ingredients into a dough and roll out.
  6. 6
    Version 2: Melt the butter and water in a pot, add the sugar until dissolved, stir in the ground nuts, and add vanilla or bitter almond flavoring.
  7. 7
    Version 2: Spread the rolled-out dough with jam (or marzipan), add the nut topping, and bake 35-40 minutes at 180 degrees C (355 degrees F). Cut into triangles when cool and dip the corners in chocolate.
Method
Baking

Dietary Information

Vegetarian

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0