DREA’S NUSSECKEN
I promise you, these nut corners are addictive. The brown sugar gives the nut topping a caramel note.
- Shortcrust pastry:
- 300 g of cake flour
- 130 g sugar
- 2 eggs
- vanilla pod
- 1 teaspoon of baking powder
- 130 g soft butter
Slit the vanilla pod lengthwise and push out the pith with the back of the knife. Make a shortcrust pastry out of all the ingredients in the food processor. The dough does not stick at all and can be immediately pressed or rolled out on a baking sheet lined with baking paper.
- Covering:
- 4 heaped tablespoons apricot jam
- vanilla pod
- 200 g butter
- 5 tablespoons of rum, alternatively water
- 200 g brown sugar
- 200 g ground hazelnuts
- 200 g of chopped hazelnuts
- 200 g chocolate grease glaze
Melt butter, rum, sugar, vanilla in a saucepan, so that the sugar dissolves. Then add the nuts and mix.
Spread the shortcrust pastry with the apricot jam and then spread the nut mixture evenly over it.
Bake at 175 ºC for 30 – 35 minutes.
Cool completely, is also good overnight. Then cut into squares and halve them again.
If desired, garnish with chocolate icing or dip the corners.
Recipe posted and photo by Sabine Kurasch
