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German Nut Corners (Nussecken)

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These traditional German Nussecken, or nut corners, feature a buttery shortbread base topped with a crunchy hazelnut and caramel layer, finished off with a rich chocolate dip for the perfect sweet treat.

Ingredients

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  • For the base:
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tablespoons milk
  • For the topping:
  • 1 1/2 cups hazelnuts, chopped
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the chocolate coating:
  • 4 oz dark chocolate, chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, powdered sugar, vanilla extract, and salt. Add the cold cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  3. Add the egg yolk and milk, then stir until a dough forms. Press the dough evenly into the prepared baking sheet, creating a 1/2-inch thick layer.
  4. Bake the base for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
  5. For the topping, combine the chopped hazelnuts, sugar, butter, heavy cream, vanilla, and salt in a saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture becomes smooth and bubbling. Remove from heat.
  6. Pour the nut mixture over the cooled shortbread base and spread it out evenly. Return to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and caramelized.
  7. Once the bars are completely cool, melt the dark chocolate and butter together in a heatproof bowl over simmering water or in the microwave in short bursts.
  8. Dip the corners of each nut bar into the melted chocolate, allowing any excess to drip off. Place the bars on parchment paper to set.
  9. Allow the chocolate to harden at room temperature before cutting the bars into triangles.

Notes

  • For a richer flavor, use high-quality dark chocolate for the coating.
  • If you prefer, you can substitute the hazelnuts with almonds or walnuts.
  • These bars can be stored in an airtight container for up to a week.

Nutrition

Find it online: https://yumfoodusa.com/german-nut-corners-nussecken/