fifteen - Nussecken

Nussecken (nut wedges as you probably could imagine) don't really fall into the Christmas cookie category. I remember buying one at a little bakery near my school once in a while. They were huge and heavy and rich. And I loved them.

And then a few years ago, living far away from that German bakery already, we started to make them at home, a cute miniature version of them, for the Christmas cookie platter. And I think we should keep that tradition up.

They are a bit of work but not complicated at all to make. And they are so good (do I say that about every cookie I post here? But they are!); buttery shortcrust, caramelly topping with the crunch of toasted nuts...can it get better than this? Oh, yeah, I almost forgot; they're dipped in chocolate too. And so cute to look at!

Recipe (adapted from this one)

for the shortcrust:
100 grams butter at room temperature
30 grams confectioner's sugar
180 grams flour (I used wholegrain Kamut)
30 grams ground hazelnuts or almonds
a pinch of salt
1 egg

for the topping:
50 grams butter
95 grams dark brown sugar
40 grams brown rice syrup or golden syrup
100 grams cream
100 grams ground hazelnuts or almonds
300 grams chopped nuts (all hazelnuts or a mix of hazelnuts, almonds, walnuts...)
a pinch of salt

150 grams dark chocolate for decoration


For the shortcrust pastry, mix the dry ingredients with the butter, then add the egg and knead until you have a smooth dough. Form a ball, wrap it in clingfilm and leave it to rest in the fridge for at least an hour.

Preheat your oven to 180 ºC. Take the dough out of the fridge and press it into a rectangular baking dish, greased and lined with parchment paper (mine is 23x27 cm).

For the topping, put butter, sugar, syrup and cream into a small saucepan and bring to the boil. Let boil during 4 minutes, or until it changes colour. It shouldn't get to dark, otherwise it will taste bitter. Take the saucepan off the heat and add the ground and chopped nuts and pinch of salt.
Spread the mix onto the base and bake for about 20 minutes in the lower part of the oven.

Let cool completely on a rack. Then cut into little triangles.
Melt the chocolate in a bowl over a pan of hot water.
Dip the Nussecken into it or decorate them with the help of a spoon.

They'll keep for two weeks in an airtight container.