Are you a nut corner fan ?Very nice ,then you are exactly right with me . Or have you never been able to do anything with not corners ?Then try one of these recipes .
Juicy ,soft and simply delicious with high quality organic ingredients and a lot of love ,my nut corners are made for you .
Ingredients for making Nussecken:
100 g flour
1 teaspoon salt
40 g sugar
60 g butter
For covering :
100 g butter
100 g sugar
1 packet of vanilla sugar
2 tablespoons of water
75 g ground hazelnuts
125 g hazelnuts, roughly chopped
1 bag of dark cake icing ( approx . 125 g ) ,melted
Mix flour ,salt and sugar in a bowl .add butter ,grind by hand to an evenly crumbly mass . Add the egg ,quickly assemble into a soft dough ,do not knead . Flatten the dough ,cover approx . Chill for 30 minutes. Roll out the dough . Draw baking paper onto the baking sheet .
Let butter ,sugar ,vanilla sugar and water warm up in a pan until the butter has melted . Remove the pan from the heat ,stir in the nuts ,let cool slightly . Spread the mass on the dough ,leaving an edge of approx .1 cm free all around .
Bake : approx .22 minutes in the middle of the oven ,preheated to 180° C .Take out ,pull the paper onto a grid ,cool . Cut into 6 squares of approx .8 cm each . Then cut into triangles. Dip 2 corners in the cake icing ,place nut corners on baking paper and let dry .
Well sealed in a can ,cool and dry for about 5 days .
Another recipe for Nussecken :
For the dough :
300 g wheat flour
130 g sugar
130 g butter ,room temperature
Pinch of ground vanilla or extract
1 teaspoon baking powder
Pinch of salt
For the topping:
5 tablespoons apricot jam
200 g ground hazelnuts or almonds
200 g chopped hazelnuts or almonds
200 g butter
200 g sugar
Pinch of vanilla
5 tablespoons water
Material you need :
Preparing the dough :
Beat the eggs . Add on butter and mix to plain batter . Add ground vanilla and sugar . Combine baking powder and flour and add to the batter through a kitchen sieve to avoid lumps in the dough . Mix until you get a plain dough ,which is kind of sticky .
Spread it everywhere:
Cover your baking pan with parchment paper and spread the dough evenly. Use a spoon to make patches of dough on the paper .It is easier if you start from different spots than starting with one big patch in the middle . Cover your hands with flour on your hands will help prevent sticking on your fingers . Spread 5 tablespoons of apricot jam on the dough . Set everything aside.
Create the topping:
Use a pot to melt the butter. When the butter has melted add the sugar and the water . Carefully boil for a few (2 to 3) minutes . Add the chopped and ground hazelnuts and stir well, take of the stove . Distribute the hazelnuts mixture over the dough . Start with spots and fill up the gaps until the baking pan is evenly covered.
Cut the corners :
Bake with circulating air at 180° C for approx .10 minutes, until the nut mixture is golden and the edges are slightly browned .
Take out when finished and put on an oven proof surface . Take your knife and directly start to cut . If you wait until the pan is cooled down it will be difficult to cut the triangles without getting to many crumbs . Be careful the baking pan is very hot -since it just came out of the oven . Start cutting the vertical lines and continue with the horizontal lines . Finish your nut corners with diagonal cuts .Set aside to cool completely down.
Finish the nut corners :you can cover the nut corners with dark chocolate,which is a nice add on .