Nussecken (German Nut Corners)combine a buttery shortbread base, sweet apricot jam, sticky hazelnuts, and an amazing chocolate glaze! They're a special treat to enjoy year-round and a true delight to share at Christmastime!
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Instructions
Make the Shortbread
Preheat your oven to 350°F (175°C) and trim a sheet of parchment paper to fit inside a 18x13 rimmed baking sheet. *This is the jelly roll size baking sheet.
In a large mixing bowl or the bowl of your stand mixer cream the softened butter with granulated sugar until smooth. Add the eggs and vanilla extract, as well as the baking powder and salt then beat until combined.
Add the flour and mix in until your flour is fully incorporated into a smooth dough. Transfer the dough to your parchment paper-lined baking sheet and press to fill the baking sheet in an even layer. *You can also roll the dough out between sheets of parchment paper until is close to your pan size, then transfer and finish pressing to fill the baking sheet.
Dock the entire surface of the shortbread base using the tines of a fork. Then, coat the top of the shortbread pastry dough with a layer of the apricot jam, jelly, or preserves. *Use a drizzle of warm water to make the jam more spreadable.
Make the Hazelnut Layer
In a small saucepan add the butter and rum (or water), light brown sugar, and vanilla extract and heat over medium until the sugar is dissolved without bringing the sauce to a boil.
Chop your hazelnuts or crush them in a plastic bag using the flat side of a meat mallet or tenderizer (or anything heavy!) until course in texture.
Add the chopped hazelnuts and ground hazelnut meal to the sauce and mix until combined. Drop onto the shortbread base in large dollops, then spread over the apricot layer using your spatula to push the nut layer over the entire surface in an even layer.
Bake at 350°F (175°C) for 25-30 nor until light golden brown in color on the edges. Remove from the oven and allow to cool completely overnight, or until the bars reach room temperature and chill in the refrigerator for 2-3 hours to set up completely.
Glaze the Nussecken
Use a sharp knife to cut the Nussecken into 30 squares, then cut each square in half diagonally to make triangles.
Melt the chocolate in a microwave-safe bowl (with optional butter if desired) in 30-second increments on high power. Stir between each heating until melted and smooth.
Dip the corners of each Nussecken into the melted chocolate then place the coated triangles onto a cooling rack or a sheet of parchment paper to set.
Notes
The flavor is so much more wonderful when you take a few minutes to dry roast the whole hazelnuts before crushing. To do this heat a clean, dry skillet to medium heat and add the hazelnuts. Stir occasionally until lightly toasted and fragrant. Remove from heat and transfer to a clean bowl (and out of the still-hot skillet!).
Allow toasted hazelnuts to cool for a few minutes before bagging them to crush into 'chopped hazelnuts' size.
If using raw whole hazelnuts, you can toast or roast to remove the skin. Toast until the skin blisters, then roll the nuts under your palm or rub with a kitchen towel to remove the skin. Alternatively, you can also roast hazelnuts in a single layer on a parchment paper-lined baking sheet at 350°F (175°C) for 10-15 minutes, stir the nuts every 5 minutes while roasting.
Store at room temperature in an airtight container for up to 3-4 weeks. Keep Nussecken in a single layer, or place parchment paper between layers.