Nussecken , Vegan And Gluten-Free Nut Corners
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 .