Description
Knuspriger Mürbeteig, saftige Aprikosenkonfitüre, karamellisierte Nuss-Schicht: Diese Nussecken verführen mit zartem Biss, buttrigem Aroma und goldbraunem Glanz – ein köstliches Spiel aus Süße und Nussigkeit.
Ingredients
Scale
- 300g Mehl
- 130g Butter
- 130g Zucker
- 2 Eier
- 1 TL Backpulver
- 6 EL Aprikosenkonfitüre
- 200g Butter
- 200g Zucker
- 2 Päckchen Vanillezucker
- 200g Haselnüsse, gemahlen
- 200g Haselnüsse, gehackt
- 4 EL Wasser
- Kuchenglasur Schokolade
Instructions
- Preheat your oven to 175°C (top and bottom heat). Prepare a baking tray by lining it with baking paper to prevent sticking.
- In a large mixing bowl, combine 300g flour, 130g softened butter, 130g sugar, 2 eggs, and 1 teaspoon baking powder. Knead all the ingredients together either by hand or using a stand mixer fitted with a dough hook until a smooth, uniform dough forms.
- Transfer the dough onto the prepared baking tray. Use a rolling pin or your hands to evenly roll or press the dough out to cover the entire surface of the tray, creating a flat base of even thickness.
- Spread 6 tablespoons of apricot jam evenly over the dough, using a spatula or the back of a spoon. Make sure the entire surface is covered with a thin layer of jam.
- In a saucepan, melt 200g butter over medium heat. Add 200g sugar and 2 packets of vanilla sugar. Stir the mixture continuously until the sugar has completely dissolved and the mixture is smooth.
- Add 200g ground hazelnuts, 200g chopped hazelnuts, and 4 tablespoons of water to the butter-sugar mixture. Stir everything together until well combined and you have a thick, spreadable nut topping.
- Immediately spread the warm nut mixture evenly over the jam layer on the dough. Use a spatula to smooth the surface so the topping is distributed in an even layer.
- Place the tray in the preheated oven and bake for 25 minutes at 175°C. The top should be golden brown and the edges just starting to turn color.
- Remove the tray from the oven and let it cool for about 5-10 minutes, so it is still warm but not too hot to handle. While still warm, use a sharp knife to first cut the slab into rectangles, then cut each rectangle diagonally to create triangles (traditional Nussecken shape).
- Melt the chocolate glaze according to the package instructions, either in a microwave or over a hot water bath. Dip the corners of each triangle into the melted chocolate glaze, allowing any excess chocolate to drip off.
- Place the finished Nussecken on a wire rack or parchment paper to let the chocolate set completely before serving or storing.
Notes
You can substitute the apricot jam with other fruit preserves if you prefer a different flavor. Be sure to cut the Nussecken while they are still warm, as they may crack or crumble if cut when fully cooled. Store the Nussecken in an airtight container to keep them fresh for several days. They also freeze well and are perfect for preparing ahead of time.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
