German nut corners ( Nussecken):
Do you love nuts ? Any kind of nuts ? Then you are absolutely right with this recipe .These nut corners not only taste great for a coffee snack ,they are also perfect as cookies for the Christmas season! The best thing about the nut corners is they can be made ahead and keep fresh for weeks . I always make a big batch to share my family and friends. They make a great edible gift.
You can make nut corners in many different sizes or even in many shapes . You can cut them into mini ones or into large ones . This pastry is sold in many German bakeries but it is so easy to make at home .
Recipe for German chocolate dipped hazelnuts nut corners ,or Nussecken. It’s made with ingredients such as flour ,eggs , butter , sugar ,vanilla , jam , chocolate and etc .
To Make Nussecken :
For the dough:
300 g of flour
100 g sugar
200 g butter
For the nut topping:
150 g sugar
150 g butter
3 Tablespoons water or rum
150 g chopped walnuts
150 g grated walnuts
Jam (variety according to taste)
Knead a firm shortcrust pastry from the ingredients and place in the fridge to rest .(in the bowl of a stand mixer fitted with the paddle attachment , combine flour ,baking powder and salt .then add sugar ,vanilla extract, eggs ,and butter . Mix until combined . Press the dough evenly into the bottom of the greased sheet . Pierce the dough several times with a fork )
Bring butter ,sugar and water or rum to a boil for the nut topping.
Take the plate ,stir in the nuts and let the mixture cool .
Roll out the shortcrust pastry ,place on a sheet of baking paper and spread the jam over the dough and brush the nut topping over it and bake for 20 minutes at 180° C ( top and bottom heat )
Melt the chocolate and dip the tips into the chocolate. Transfer to a cooling rack and let chocolate set then store at room temperature in an airtight container.
Important tip : cut the nut corners still lukewarm horizontally ,vertically and transversely .
You can make your own hazelnuts meal by processing whole hazelnuts in a food processor until they’re finely ground.
Dip the corners of the chilled nut corners in chocolate icing.
Buttery spritz cookies:
1 cup butter ,softened
1 1/4 cups confectioners sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 cup confectioners sugar
2 to 3 Tablespoons water
Colored sugar and sprinkles
Preheat oven to 375 °. In a large bowl ,cream butter , sugar and salt until light and fluffy . Beat in egg and extracts . Gradually beat flour into creamed mixture.
Using a cookie press fitted with a disk of your choice ,press dough 2 in apart onto ungreased baking sheets . Bake until set ,6-8 minutes (do not brown) . Remove to wire racks to cool completely.
In a small bowl,mix sugar and enough water to reach desired consistency. Dip cookies in glaze ; decorate as desired. Let stand until set .
Melted chocolate candy coating may be used in place of confectioners sugar glaze ;dip and decorate as directed .
If the dough is sticky ,chill it in the freezer for 10-15 minutes before loading it into the press .
German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies ,cakes ,tortes ,and breads ,passed down through generations,have never before been collected and perfected for contemporary American home bakers . Classic German baking in an authoritative collection of recipes that provides delicious inspiration for any time of day ,whether it’s for a special breakfast,a celebration with friends and family ,or just a regular afternoon coffee-and-cake break ,an important of everyday German life .