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.
Nussecken :
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 .
Ingredients:
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
Nut mixture:
200 g vegan butter
45 g water
150 g coconuts blossom sugar
250 g ground hazelnuts
100 g coconut flakes
1 teaspoon vanilla
For covering:
9 tablespoons apricot jam
300 g vegan chocolate
Instructions:
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.
