ReceptnaptárNussecken (hazelnut caramel triangles dipped in chocolate)
Nussecken are the hazelnut-packed corners of German bakeries and cafés: a short base, a caramel hazelnut layer and chocolate-dipped edges. They suit the festive cookie tin and a snack alike. They keep for weeks.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
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- Knead the dough ingredients, press into a buttered baking tray and prick with a fork.
- Bake at 180°C for 15 minutes.
- Boil the butter, sugar and water for 2 minutes and stir in the hazelnuts.
- Spread the jam on the baked base, then the hazelnut mixture.
- Bake for 20-25 minutes until golden.
- Cool, cut into squares, then into triangles.
- Dip the corners in melted chocolate.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cut the cooled bars with a sharp knife.
- The chocolate does not need tempering if you put it in the fridge.
- Walnuts or almonds work too.
Frequently asked questions
How do I store them?
Airtight for 2 weeks.
What is the jam's role?
It glues the hazelnut layer to the base.
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