Popular Nut Corners ( Nussecken ) :

A popular classic shortcrust pastry with an aromatic topping of roasted hazelnuts. Gluten-free, wheat-free , milk-free see tip ,low in fructose see tip .

Nussecken Recipe :

Ingredients:

For the shortcrust pastry:

• 300 g gluten-free flour
• 1 lightly heated teaspoon xanthan
• 1 teaspoon psyllium husk
• 1 teaspoon baking powder
• 130 g sugar
• 1 P. Vanilla sugar
• 2 eggs
• 150 g soft butter (possibly lactose-free)
• For the nut topping:
• 200 g butter ( lactose-free if necessary)
• 200 g raw cane sugar (brown sugar)
• 1 p. Vanilla sugar
• 5 tablespoons water
• 200 g ground nuts (almonds ,hazelnuts or walnuts)
• 200 g chopped and roasted hazelnuts (alternatively chopped almonds)

For spreading:

6 tablespoons apricot jam

Chocolate glaze (lactose-free if necessary,e.g. dark chocolate couverture)

Preparation:

Make the shortcrust pastry. Sift the flour into a bowl and add the butter in flakes to the flour . All other ingredients are also included. Quickly knead into a smooth dough with your hands or with a food processor.

Roll out the dough on a floured work surface,then place on a greased baking sheet or baking paper and let cool for 30 minutes.

Melt butter ,water ,raw cane sugar and vanilla sugar in a saucepan for the nut topping,but do not let it boil . Then stir in the nuts and almonds .

Brush the shortcrust pastry with apricot jam and spread the nut topping evenly over it.

Bake in a preheated oven at 175°C (top and bottom heat,on a middle shelf) for about 30-35 minutes. Let cool down .

Cut the cooled cake into triangles and sprinkle with melted chocolate icing .

Fructose-poor tip : Use cereal sugar instead of sugar and raw raw sugar . Low fructose sea buckthom -use fruit spread instead of apricot jam . Replace vanilla sugar with vanilla flavor .

Milk-free tip : this recipe is very easy to prepare without milk . Use 125 g vegetable margarine instead of butter for the dough . For the nut topping,butter can be exchanged 1:1 for vegetable margarine. The chocolate glaze can be replaced by vegan chocolate coating or milk-free dark chocolate.

Vegan nut corners ( Nussecken ) Recipe at Christmas time:

Ingredients For the dough :

• 50 g ground almonds
• 125 g wheat flour (type 550)
• 100 g raw cane sugar
• 20 g vanilla beans
• 10 g salt
• 10 g ground cardamom
• 10 g ground cinnamon
• 125 g sunflower margarine
• 50 ml oat milk

Preparation the dough :

For the dough ,mix the ground almonds with the flour ,brown sugar ,scraped-out vanilla salt and the spices . Now add the margarine and knead everything into a crumbly dough . Then add the oat milk and continue kneading . Place the dough in a form lined with baking paper and press it evenly flat with your hands . Then refrigerate for 30 minutes.

Ingredients for covering:

• 75 ml orange juice
• 160 g raw cane sugar
• 2 g vanilla beans
• 40 g sunflower margarine
• 50 g macadamia nuts
• 50 g peeled almonds
• 50 g walnuts kernels
• 20 g sunflower seeds
• 100 g peeled hazelnuts kernels

Preparation the covering :

For the nut mass ,put the orange juice with the brown sugar and the scraped out vanilla in a saucepan. Let it boil for two minutes. Now remove the pot from the hob and stir in the margarine . Add the roughly chopped nuts and kernels and stir well . Finally, spread the nut mixture evenly on the floor . Bake in a preheated oven or steamer at about 180°C for about 30 to 35 minutes until the surface is golden brown and crispy . Take out of the oven and let cool completely in the mold . Cut into corners or rhombuses with a sharp knife and decorate with melted, vegan chocolate as desired.

There are countless recipes for nut corners (Nussecken) and almost all of them taste somehow good . But I always had little things to complain about . Some were a little too dry for me ,the others too flat ,others simply too sweet . I didn’t have to change much about the basic recipe ,just twisted the adjusting screws a bit to get the perfect nut corners for me .

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