Nußecken, or Nut Wedges

A decadent combination of hazelnuts, chocolate and – in my case – mirabelle jam, these are a great German classic.  Enjoy!

Prep. Time: about 30 minutes, plus cooling

Baking time: about 25 minutes

Makes about 12 wedges

For the biscuit base:

Flour                                                                         200g

Baking powder                                                        1 tsp

Sugar                                                                         100g

Vanilla essence                                                        ½ tsp

Egg                                                                             1

Egg yolk                                                                     1

Butter, soft                                                                100g

For the topping:

Mirabelle plum jam*                                                 3 Tbsp

Butter                                                                            150g

Brown sugar                                                                150g

Vanilla essence                                                            1 tsp

Water                                                                             2 Tbsp

Ground hazelnuts                                                        100g

Chopped (or flaked) hazelnuts                                 200g

Also:

Chocolate for decorating                                           150-200g

  1.  Pre-heat the oven to 180°C and grease a baking sheet.
  2. For the biscuit base, work all of the ingredients into a smooth dough by beating butter and sugar together until creamy, gradually adding the vanilla essence, egg and egg yolk and then the flour and baking powder. Roll out and use to line the baking sheet.
  3. For the topping, spread the jam over the biscuit base.
  4. Melt the butter in a saucepan together with the sugar, vanilla essence and water, stirring all the time. Add the ground and the chopped hazelnuts to the mixture and stir well. Allow to cool slightly and then spread over the base. Bake at 180°C for 20-25 minutes until golden brown.
  5. Leave to cool in the tin over a wire rack before cutting into wedges and removing them from the tin.
  6.  Once the wedges are completely cool you can decorate them with the melted chocolate either by dipping the corners into the melted chocolate, or by drizzling the chocolate over the wedges. Leave the chocolate to harden and then store the nut wedges in an air-tight container where they will keep for up to two weeks (not that they ever survive that long in my house!).

* I like to give the recipe an “orchard touch” with the jam I make from our lovely yellow Mirabelle plums in the late summer, but the traditional recipe calls for apricot preserve so you can use that instead if you wish.

Adapted from the recipe in German Baking Today, Dr. Oetker Verlag, ISBN: 978-3-7670-0599-0

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