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How to make Nussecken :
The famous nut corners ( Nussecken ) taste wonderfully nutty . The recipe that everyone knows and loves . Here are the instructions that are guaranteed to work .
Nussecken, German nut corners :
Ingredients for 20 servings :
- 0.5 pk baking powder
- 100 g sugar
- 1 EL water
- 200 g flour
- 1 pk vanilla sugar
- 1 egg
- 100 g butter (soft)
- 1 EL apricot jam for spreading
Ingredients for the topping :
- 2 pk vanilla sugar
- 120 g butter
- 3 EL water
- 120 g sugar
- 100 g ground hazelnuts
- 120 g hazelnuts (chopped)
Ingredients for the glaze :
1 cups chocolate icing for dipping
Preparation:
Step one :
For the nut corner dough mix the flour with baking powder and add the butter ,egg ,water ,sugar and vanilla and use the dough hook at the lowest level to make a dough ,then switch the mixer up and mix briefly again .
Step two :
Line the baking sheet with baking paper . Roll out the dough on the baking sheet and spread thinly with apricot jam .
Step 3 :
For the topping,mix the butter with the sugar ,vanilla sugar and water in a saucepan. Stir in the hazelnuts (ground and chopped) and let the mixture cool . Spread the topping on the dough .
Step four :
Bake in the preheated oven for approx. 25 minutes at 180° C ,top and bottom heat. Then let ir cool on a wire rack . Them cut into 8×8 squares and then cut them diagonally in half .
Step five :
Dip the corners of the finishes triangles into the chocolate glaze and let them solidify.
Nussecken , German Almond bars recipe :
The sumptuous rolls of self-ground almonds shine with fine envelope decorations. The main ingredients of this recipe are almonds ,pistachios and couverture (chocolate).
Almonds taste delicious in sweet and savory dishes ,as a snack in between ,as roasted almonds and are the basis for marzipan. Because of their fatty acid composition,they are also good for the heart and circulation.
Pistachio nuts originally come from Afghanistan and Iran and therefore play am important role in oriental cuisine. One of the best known sweet pastries with pistachios is baklava,for example.
Chocolate:
Chocolate is sweet ,chocolate is versatile and above all: Chocolate is simply irresistible. White ,light and dark chocolate in cakes ,pastries, creams ,ice cream and hearty dishes.
Ingredients:
- For 30 units
- 1 vanilla pod
- 250 g almond kernels with skin
- 250 g powdered sugar
- 2 tablespoons four
- Salt
- 1 egg white
- 20 g pistachios
- 100 g dark chocolate coating
Preparation:
Cut into the vanilla pod and scrape out the pulp . Finely grind the almonds in an almonds or nut grinder . Mix the powdered sugar, flour , vanilla pulp and almonds and pass through the grinder again . Add one pinch of salt .
Whisk egg whites . Add in portions to the almonds and knead to a smooth ,rather dry mass . Let the dough rest in cling film for 20 minutes.
Divide the dough into 4 portions and form into 4 rolls . Cut the rolls into 5 cm pieces and place them on a baking sheet covered with baking paper . Bake in a preheated oven at 180 °C for 8-10 minutes until golden . (The sticks are ready as soon as they can be detached from the tray). Take out the almond sticks and let them cool . Finely chop the pistachios in the Blitzhacker.
Chop chocolate and melt in a kettle over the warm water bath . Stir several times,preferably with a silicone spatula ,and check the temperature with the thermometer.
Dip the almond sticks into the chocolate at the ends and sprinkle with pistachios. They keep cool and dry ,best stored in cans ,for a good three months.
Tip 1 :
The almonds should be ground in a nut or almond grinder ,as they will then be particularly fine and easy to grip .
Tip 2 :
The almond sticks can be frozen : bake cookies without chocolate,freeze them and garnish with chocolate only after thawing.
Tip 3 :
The chocolate coating must not get hotter than 42-45 degrees . Stir well before checking the temperature and measure in the middle of the liquid chocolate coating.
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