sarah's german nut slice (nussecken)
If you love caramel, nuts and butter cookies this might be for you. It's a sweet vanilla biscuit topped with apricot jam and covered with nuts in a buttery carmel sauce and baked. Once baked, It's traditionally sliced into triangles and dipped on the edges into dark chocolate OR do as Sarah does and use a fork to flick the melted chocolate all over in "thin ribbons". Sarah is completing an internship within my organisation and is from Germany. This is her Oma's recipe. I'm saving it here so I can add it to my Christmas table.
prep time
20 Min
cook time
30 Min
method
Bake
yield
20 serving(s)
Ingredients
- COOKIES
- 4 1/2 ounces butter (130g)
- 4 1/2 ounces sugar (130 g)
- 2 eggs
- 1 teaspoon vanilla
- 10 1/2 ounces flour (300 g)
- 1 teaspoon baking powder
- 7 tablespoons apricot jam, warmed for easier spreading
- TOPPING
- 9 ounces butter (250 g)
- 4 1/2 ounces brown sugar (130 g)
- 1 - 2 teaspoons vanilla
- 4 tablespoons water
- 7 ounces hazelnuts (200 g), chopped
- 7 ounces almonds (or use all hazelnuts and omit almonds, 200 g), chopped
- 7 ounces good quality dark chocolate (not cooking chocolate, 200 g)
How To Make sarah's german nut slice (nussecken)
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Step 1Pre-heat oven to 180 degrees C/375 degrees F Grease a lamington tin (11 x7 inch) tray and cover well with baking paper.
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Step 2To make the cookies, cream the butter and sugar in a bowl. Add the eggs and vanilla and mix. Add the flour and baking powder and mix. Gently pat dough to fit the tray (use greased fingers or the back of a spoon). Use a fork to add holes every inch or so.
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Step 3Spread warmed jam over the base and carefully cover. This is where the warmed jam is most helpful.
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Step 4To make the topping, melt the butter in a saucepan. Add the brown sugar, vanilla and water. Cook until butter is melted and vanilla is fragrant. Add the nuts and mix to coat well. Allow to heat but not boil OR simmer, this will take less than a minute.
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Step 5Carefully spread the nut mixture over the jam. Bake for 30 minutes.
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Step 6Once cooked, allow to cool for 10 minutes and use a fork to "flick" the chocolate in thin ribbons all over. Allow to cool before cutting as desired (Sarah was strongly advocating for triangles, which are traditional). Alternatively, cut the slices and dip all edges in melted chocolate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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