The German nut corners (Nussecken) are consisting of a shortcrust topped with a thin layer of apricot preserves,topped with a mix of caramelized hazelnuts and almonds.This German pastry is a very simple that you can make it at home easily . These nut corners are called Nussecken in Germany. And for the glazing you can dipped corners into chocolate that is very yummy.
Actually Nusecken is anothar classic German pastry with it’s roots in Franken ,Germany . We used to fine with vanilla cake and layers it with apricot jam and honey roasted almond slices . Bake it to perfection and dip the corners in Semi-sweet chocolate.
In general ,for making nut corners we use almonds ,sugar , flour ,butter, margarine , apricot jam , eggs , vanilla sugar , semi-sweet or dark chocolate and baking powder.
You can make vegan nut corners ( Nussecken ) :
To make vegan nut corners you can use vegan butter in making dough or preparing the fillings or even greasing the pan you use with a bit of vegan butter . These vegan nut corners are dairy-free ,egg free ,can be made gluten-free, easy to make , crispy, moist ,nutty, flavorful , chocolaty , and so delicious.
How to make vegan Nut Corners or Nussecken:
Here is the recipe of these juicy, vegan nut corners that consist of a crispy short pastry ,which has been refined with tonka . A pastry with vegan butter , ground hazelnuts and chopped almonds is spread over it . The delicious taste at the corners comes from the slightly malty-tasting coconut blossom sugar . It gives the pastry an interesting note . And also the apricot jam was used for spreading . It really fits perfectly and hold the crunchy nut mass and the base together . Covered with chocolate, this create super delicious and soft nut corners . Package airtight,they even last for several weeks .
For making the dough :
200 g vegan butter
150 g sugar
1 teaspoon tonka bean extract
1 pinch of salt
450 g flour
1.5 teaspoons baking powder
175 g almond milk
200 g vegan butter
45 g water
150 g coconuts blossom sugar
250 g ground hazelnuts
100 g coconut flakes
1 teaspoon vanilla
9 tablespoons apricot jam
300 g vegan chocolate
Making dough : knead all the ingredients mentioned quickly into a shortcrust pastry. Place it fridge for at least 30 minutes.
Nut mixture: melt the butter together with the water and coconut blossom sugar over medium-high heat . Add the remaining ingredients and stir in . Let the mass simmer gently for 1-2 minutes. Set them aside to cool off .
Baking nut corners : set a baking frame to baking sheet size (32×37) and place it on a perforated sheet covered with permanent baking foil. Press the dough in evenly and prick it with a fork . Spread the apricot jam on top . Spread the nut mixture over the jam and smooth it out . Bake the nut corners in the preheat oven at 180° C O/U 30-35 minutes. Take them out of the oven and peel off the baking frame . Let the nut corners cool completely. Then cut the nut corners into squares and then cut them into triangles.
Complete the nut corners:finely chop or grate the chocolate. Melt 2/3 of them over a warm but not boiling water bath . Take the bowl down and stir in the remaining chocolate. Now dip the nut corners into the chocolate. Place the. On a baking sheet to set .
Nussecken , Notes :
Don’t try to remove the nut corners from the baking sheet ,while they are still warm ,they will break .
If you like you could also wait for the bars to cool ,and then dip their corners into the melted chocolate and then transfer onto a cooling tray to cool completely.
You can use a food processor for the hazelnuts or you can place all the ingredients for the shortcrust into it and process until it forms a dough . But if you don’t have a food processor you can mix all ingredients with your hands and knead them to becomes a dough.
The only non-vegan ingredients in nut corners recipe can be butter and for having a vegan Nussecken you can find vegan butter and make your vegan nut corners.