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How To Make German Nut Wedges ( Nussecke )

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Ingredients
  Flour 400 Gram, sieved (For Biscuit)
  Sugar 120 Gram (For Biscuit)
  Eggs 2 Large (For Biscuit)
  Baking powder 14 Gram, sieved (For Biscuit)
  Butter 150 Gram, melted in microwave (For Biscuit)
  Vanilla sugar 8 Gram (For Biscuit)
  Rum 2 Teaspoon (For Biscuit)
  Apricot jam 300 Gram (For Biscuit)
  Chocolate glaze 400 Gram (For Biscuit)
  Water 40 Milliliter (For Topping/Filling)
  Almonds 500 Gram, chopped (For Topping/Filling)
  Hazelnut 50 Gram, finely ground (For Topping/Filling)
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) Cream sugars, and butter well. Beat in egg and vanilla extract.
3) Stir in flour, baking powder and salt until the dough forms a ball.
4) Press the dough into a buttered pan. The bigger the pan, the thinner the nut bars.
5) Spread the dough with apricot jam and set aside.
6) 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.
7) Stir in all the nuts. Remove from heat.
8) Spoon the nut filling over the crust and smooth.
9) Bake in a preheated oven for 25 to 35 minutes, or until light brown around the edges and set in the middle.
10)Cool completely, then chill.
11) Cut the bars into squares, then across the diagonal into triangles. Remove the cookies to a work surface lined with parchment paper.
12) Melt the chocolate glaze and butter till the mixture is smooth and hot.
13) Dip the bottoms of the nut bars into the hot mixture and remove excess chocolate with a table knife or similar tool. 14) Place back on the parchment paper and allow the chocolate to harden.

SERVING
15) Serve the nut bars as and when preferred.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Language: 
mandarin
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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