
Nussecken, like the ones from the German bakery, combine three favorite layers: a sweet nut mixture, a fine apricot or peach jam and a buttery shortcrust pastry.
A small Almond pastry is a welcome change as an afternoon snack with your coffee
This Almond pastry is usually prepared in the winter month, but actually taste good all year round. The reason for this is the perfect combination of nuts, apricot jam and shortcrust pastry.
Not to forget the chocolate corners or sides, which can be made smaller or larger as you wish.
Buy your slivered Almonds here on Amazon (2.2 pounds)
The heart of the Nussecken is the delicious nut layer, which is made from Hazelnuts, Almonds or Cashews in a buttery honey mixture. They can be either chopped, sliced, slivered and ground, or all combined.
This Nussecken recipe proves how easy it is to make the pastry yourself
Nussecken, a German Almond Pastry
Cuisine
German
Category
Breads and Pastry
Cake and Torte
European Cuisine
Germany
Northern Europe
Recipes
Ingredients
- Dough:
- ½ cup butter
- ½ cup sugar
- 2 eggs
- 1 2/3 cup flour
- 1 dash salt
- 1 tsp vanilla extract
- Almond topping:
- 2 ¾ cup Almonds, slivered and/or chopped (300 g)
- 2/3rd cup sugar
- ½ cup butter
- 2 1/3 tbsp honey
- Additional:
- 5 tbsp apricot or peach jam
- 1.5 cups grated chocolate (melted)
Persons
16
Serving Size
1
Prep Time
30 minutes
Cook Time
25 minutes
Wait Time
30 minutes
Total Time
55 minutes
The heart of the Nussecken is the delicious nut layer, which is made from Hazelnuts, Almonds or Cashews. They can be either chopped, sliced, slivered and ground, or all combined.
Buy your slivered Almonds here on Amazon (2.2 pounds)
Buy your slivered Almonds here on Amazon (2.2 pounds)
Instructions
- Preheat the oven to 350 F (convection oven).
- Dough:
- Mix butter, salt, sugar, vanilla extract until creamy.
- Add one egg yolk at a time to the mixture and mix in.
- Add the flour and knead briefly into a mass.
- Knead for about 2 minutes by hand or knead with a machine.
- Wrap the dough in cling wrap and refrigerate for 30 minutes.
- After 30 min. cooling, knead the dough for a short time until it is smooth.
- Roll out to the dough on the parchment paper, press down as needed into a rectangle.
- Place the rolled out dough with the parchment paper \ into the baking pan.
- Make some holes in. the dough with a fork.
- Bake the rolled out dough in a preheated oven at 350 F (confection) for about 5 minutes.
- After baking spread warm apricot or peach jam on top.
- Almond topping:
- Bring butter, sugar and honey to a boil over medium heat, let bubble for 2-3 minutes.
- Then turn off the heat.
- Add the chopped almonds to the pan.
- Distribute the warm almond mixture on the glazed shortcrust pastry and smooth it out.
- Bake in the oven for about 15 to 20 min. until golden-brown and bubbling.
- Cut around the edge of the baking pan.
- Let cool about 30 minutes until topping is firm, but still a little warm.
- Cut into squares first, than again to make triangles.
- Let cool completely
- Melt the chocolate in a stainless steel bowl placed in hot water (or in the microwave)
- Dip the edges or sides into the liquid chocolate, or drizzle the chocolate on top.
Notes
Double the recipe for a larger family, or preparing as gifts
Calories
487
20%
Fat
26 g
40%
Saturated
11 g
55%
Carbs
62 g
20%
Protein
6.4 g
Fiber
3.6 g
12%
Sugar
46 g
Sodium
17 mg
0.7%
Trans fat
0.4 g
Cholesterol
48 mg
16%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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