recipe: German Nut Wedges (Nussecke)
When the Husband and I were still dating, we would always spend christmas together in Germany and every christmas the Mother-in-law would make these super delicious Nussecke (Nut Wedges) by the buckets. So every time I think about christmas in Germany Nussecke has to come in picture. This is the recipe I got from the Mother-in-law!
I made these for my colleagues before flying off to Singapore and it took half of my Sunday. Baking these delicious nutty goodness require some patience as you have to let the dough and the nut mixture cool before proceeding with the actual baking. I think this is the perfect weekend baking project actually!
The original recipe uses hazelnut but the Mother-in-law changed it to almonds instead as some people who are allergic to nuts can still consume almonds.
Makes more than 35, depending on how big you cut them and the size of the tray. I use the baking tray that came with the over.
- 350g All purpose flour
- 1 tsp baking powder
- 120g sugar
- 2 packet of vanilla sugar (9g * 2 = 18g)
- 2 eggs
- 130g butter
- 3-4 tbs apricot jam
- 200g butter
- 200g sugar
- 2 packets of vanilla sugar
- 4 tbs water
- 400g almond ( 50% grounded, 50% chopped)
- Dark Chocolate ( I cheated and got the microwavable glaze)
- Preheat oven to 175 degrees and grease and line a baking tray.
- Sift and Mix flour with baking powder in a bowl, mix in sugar and make a well in the centre.
- Place eggs in the well, incorporate into the flour mixture.
- Chop butter into small pieces, add to the flour mixture and mix. Once all incorporated, use your hands to make a dough.
- Wrap the dough in plastic wrap and refrigerate as you proceed to the next steps.
- Bring butter, sugar and water for the nut topping/filling to a boil on the stove. Stir and cook for several minutes until the sugar is dissolved and the mixture is foamy.
- Stir in all the nuts. Remove from heat and let it cool.
- In the mean time, remove dough from fridge, roll the dough into a buttered pan. The bigger the pan, the thinner the nut bars.
- Spread the dough with apricot jam.
- Spoon the nut filling over the crust and smooth.
- Bake for about 25-30mins.
- Cool completely. Cut the bars into squares, then across the diagonal into triangles. Remove the cookies to a work surface lined with parchment paper.
- Melt the chocolate glaze smooth and warm.
- Dip one corner of the nut bars into the warm mixture. Then Place back on the parchment paper and allow the chocolate to harden.