Instructions:
For the Shortcrust Pastry:
Knead the flour, baking powder, sugar, vanilla sugar, butter, eggs, salt, and rum (optional) into a smooth dough.
If it’s sticky, chill the dough for about 30 minutes.
Roll the dough out onto a greased baking sheet (approx. 30 x 40 cm).
Preheat oven to 180°C (top/bottom heat).
For the Topping:
Spread the apricot jam evenly over the rolled-out dough.
In a saucepan, slowly melt butter, sugar, vanilla sugar, and 4 tbsp of water.
Add the ground hazelnuts, chopped hazelnuts/almonds, and a bit more water. Bring to a quick boil.
Let the mixture cool slightly, then spread it evenly over the dough. (This part takes a little effort, as the topping is quite thick.)
Bake the dough for 20 minutes at 180°C, then an additional 8 minutes at 200°C.
After baking, let it cool for about 10 minutes. Cut into 8 x 8 cm squares, then cut each square diagonally to create evenly shaped triangles.
For the Chocolate Glaze:
Melt the chocolate and coconut fat together in a water bath, stirring until smooth.
Dip the pointed ends of the slightly cooled Nussecken into the chocolate glaze.
Now just wait until the glaze sets.
Bon appétit! 🍫🥧
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