Recipe ~ Friday – German ‘Nut-Corners’ (Nussecken)

Hello my lovely friends ๐Ÿ’• How nice of you to peek in! And because you’re so sweet, I have an extra special sweet treat for you today! At least hubby thinks it’s extra special! ๐Ÿ˜Š That’s why I made these german cookies this week. See, last Tuesday was our anniversary, and because he’s a pretty nifty guy he got his favorite cookies. ๐Ÿ˜

Speaking of anniversary, I’d like to show you something related to that.

I gotta backtrack…..a few months after we got married my new husband had to deploy to Bosnia. For a whole year- ugh ๐Ÿ˜‘ With the kid in school I had a lot of time on my hands. And what does Tina do when she has time? Be creative, of course ๐Ÿ˜‹ So I got a cross-stitch kit, and made this sampler


It has to be the kitschiest thing in our house ๐Ÿ˜† but we love it! And…with this hanging in the hallway there’s no excuse to ever forget the anniversary! ๐Ÿ˜‚

Okay, enough with the memories….let’s get baking ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ

You will need (like I mentioned, this is a german recipe, so the measurements might seem a bit unusual) ๐Ÿ˜Š

~ 1 1/2 c Flour

~ a pinch of salt

~ 1/2 cup ground hazelnuts or almonds

~ 1/4 c + 1 Tbsp. Sugar

~ 1 egg

~ 9 Tbsp Butter

Topping:ย 

~ 3 Tbsp. heavy cream

~ 10 Tbsp. Butter

~ 1 scant cup sugar

~ 3 Tbsp. Honey

~ 9 oz. sliced Almonds or Hazelnuts

Mix the flour, salt, nuts, and sugar together, add the egg. Cut the butter into small chunks. Mix everything with a knife, cutting the butter as you go. Knead until a soft dough forms. Shape it into a ball, and set it in the fridge for about 30 minutes.ย 
Line a baking sheet with aluminum foil or parchment paper (I prefer non-stick aluminum foil, because with that you can line ‘up-the-edges’….the topping gets a bit runny, and sticky as it cools)

Prepare the topping- Melt the butter, honey, and sugar on medium heat. Add the almonds, bring to a boil – watch it carefully…1 roll then take it off the heat! Stir well, let cool for a few minutes.

Roll out the dough into a rectangle (appr. 12″ x 8″)


Spread the heavy cream on the dough, then the topping.


Bake at 400ยฐ ย (convection oven) – 425ยฐ for 15, 20 minutes until golden brown.


While hot cut into triangles- as you can see in the picture in the cookbook, the original cookie is quite big. We prefer the smaller triangles (plus you get more out of one batch ๐Ÿ˜)

The last step I can only tell you about….I gotta run to the store and get some chocolate chips ๐Ÿ˜†

The corners are dipped into melted chocolate….hmmm, right- don’t wanna miss out on that!
For that you need

~ 2 c semi-sweet chocolate chips

~ 2 Tbsp shortening

In a microwave safe bowl, melt both ingredients; stir until smooth. Dip all 3 corners into the melted chocolate, and set on wax paper until set.

I hope you enjoy this treat! ๐Ÿค— Let me know if you did!

See you soon ๐Ÿ’•

~ Tina xoxoย 

Advertisements

1 Comment (+add yours?)

  1. Trackback: A few things that happened this week ๐Ÿ˜Ž | Kristabella's Hodgepodge

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: