Vegan Nussecken (German Nut Corners)
Vegan Nussecken - this vegan version of the classic German treat are easy to make and perfect for Christmas. Consisting of a light shortbread base topped with apricot jam, hazelnut caramel and chocolate, these nut corners are irresistibly delicious!
Servings 24 nussecken
Ingredients
Base:
- 300 g (2 ½ cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- pinch salt
- 150 g (½ cup + 2 Tablespoons) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
- 100 g (½ cup) caster (or granulated) sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons non-dairy milk cold
Topping:
- 175 g (⅔ cup + 1 Tablespoon) vegan block butter
- 175 g (1 cup) light brown soft sugar
- 3 Tablespoons rum (or water)
- 2 teaspoons vanilla extract
- 200 g (7 oz) chopped hazelnuts
- 200 g (7 oz) ground hazelnuts or almonds
- pinch salt
- 6 Tablespoons apricot jam
- 150 g (5 ½ oz) dark chocolate finely chopped
Instructions
- Grease a deep 23 x 33 cm (9 x 13 in) tin and line it with baking parchment, making sure that you leave some overhanging on either side.
- To make the base, sift together the flour, baking powder and salt in a large bowl.
- Add the cold butter and rub it in with your hands until it resembles fine breadcrumbs and no lumps of butter remain.
- Stir in the sugar, then the vanilla extract and milk. The dough should be starting to clump together.
- Tip the mixture into the prepared tin and spread it level. Pack it down as firmly as you can. I use the base of a glass to help. Prick all over with a fork
- Pop the tin in the freezer to chill for 20 minutes while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Bake the base for 15-20 minutes until it is firm and pale golden.
- While the base is baking prepare the topping. Place the butter, light brown sugar, rum and vanilla extract in a pan and stir until melted. Bring up to the boil and simmer for 1 minute.
- Remove from the heat and stir in the chopped and ground nuts and a pinch of salt.
- Spread the base evenly with the apricot jam then pour over the nut mixture and spread it level. Bake for about 30 minutes until golden brown.
- Leave the nussecken to cool completely in the tin. I leave them overnight.
- Once cool, use the overhanging baking parchment to lift the slab out of the tin. Use a very sharp knife to slice the slab into 12 squares. Cut each square in half to make 24 triangles.
- Melt the chocolate, either in short bursts in the microwave, or over a pan of gently simmering water.
- Dip two corners of each triangle into the melted chocolate. Shake off the excess then place them on a sheet of baking parchment until set. Store in an airtight container at room temperature.
Notes
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- See post above for tips, details, storage instructions and step-by-step photos.