Nussecken (nut corners)

Nussecken (or nut corners) are German sweet treat. Made with a layer of pastry, sweet marzipan and nut filling and then dipped or coated in chocolate. They are truly tasty and make a great edible gift! From what I read online, most recipes seem to have the chocolate dipped in the corners, but for this I just put all the chocolate on the top (partially because I also melted way too much and I didn't want to waste any of it!) 

This recipe is not mine, it came from a friend who works in the lab where I am currently working. She brought them in one day for the coffee break and they were a big hit with everyone, so I asked her for the recipe! (I really wanted to have a go at making them myself!). I changed a few things in the recipe as I didn't have everything, but they were still really delicious. Also hazelnuts are expensive here in NL, so I added more almonds instead. This recipe makes a lot, so great to share with friends and family or to make during the festive season. 

Ingredients

For the sweet shortcrust pastry
250g plain flour 

60g sugar (I used natural cane sugar)
125g butter
1 egg, beaten
Pinch salt

For the nut filling

100g marzipan paste 

1 tbsp amaretto 

200g ground hazelnuts and 200g ground almonds

200g chopped almonds 

150g butter

200g crème fraîche 

200g sugar (again I used natural cane sugar)

1 tsp vanilla extract 

For the chocolate topping

300g dark chocolate 

Method

• Preheat the oven to 160°C. First make the shortcrust pastry. In a food processor whizz together the flour, sugar, pinch salt and butter until it reassembles fine breadcrumbs. Or alternatively you can do this by just rubbing the mixture through your hands. 
  
  
• Tip into a bowl and add the beaten egg and a splash water. Bring the mixture together to make a dough and knead for just 1-2 minutes. Don't overwork the mixture otherwise it will be tough! Once combined, cover and let rest in the fridge whilst you make the nut filling. 
  
  
• Melt the butter, vanilla essence and sugar together in a saucepan until the sugar has dissolved. 
  
  
• Remove the saucepan from the heat and add the crème fraîche. Mix until a smooth mixture, ensuring the crème fraîche is dissolved.
  
  
• In another large bowl, crush or break up the marzipan. Add the amaretto and mix well.
  
  
• Add all the ground & chopped nuts to the bowl, along with the butter, sugar & creme fraîche mixture. Mix until everything is well combined. 
  
  
• Remove the pastry from the fridge. On a large sheet of baking paper (I had a 38 x 24 cm sheet) roll out the pastry to a square 2mm thick. Place on a flat oven tray big enough for the pastry. 
  
  
• Spread over the nut filling. Smooth down, ensuring an even layer all over the pastry.
  
  
• Bake in the oven for around 25 minutes. 
  
  
• After 25 minutes, remove from the oven and let cool completely. The mixture will still be soft when you remove it but it will harden up when it cools. 
  
  
• Finally, melt the chocolate in a bain marie (in a bowl over boiling water). Spread evenly over the baked nussecken and let cool completely again before cutting. 
  
  
• Once cool, cut into squares and then triangles and enjoy! 

Recipe notes

• If you can't find the nuts already ground, you can easily do this yourself by just whizzing whole nuts in a food processor until really fine. 
  
  
• If you prefer you can also already cut the Nussecken into triangles after it cools during step 10 and then simply dip the corners in chocolate rather than spreading the melted chocolate over it. This is more traditional!