About Me

Sunday, September 14, 2014

Nussecken!!


Every Monday, my dad's only day off, he would pick me up from school and we would get out the Dr. Oetker cookbook and pick a recipe to make before my mom get home from work. Nussecken was our specialty! We shopped for the ingredients in our favorite gourmet shop, splitting an apple turnover from the bake shop to tide us over.

He would have been 89 this week, and it's been six years since I've heard his voice. A silence that is unbearable at times.

Today I'm making Nussecken, Nut Corners, with my dad...grab a java and join us.

Ingredients:

For the dough base:
1 ¾ c. (225g) all-purpose flour
⅔ tsp. baking powder
½ c. (100g) sugar
¼ tsp. vanilla extract or l packet of vanilla sugar
1 egg
1 tbs. water
7tbs. (100g.) butter or margarine
For the topping:
10 ½ tbs. (150g.) butter
¾ cup (150g.) granulated white sugar
½ tsp. vanilla extract or 2 packets vanilla sugar (I get vanilla sugar at our Fresh Market)
3 tbs. water
1c. + 2tbs. (100g.) ground hazelnuts
200g. sliced hazelnuts
3 tbs. apricot marmalade
For the chocolate corners:
4oz. (120g.) bittersweet chocolate

Instructions
Grease the baking pan (40 x 30cm) or put a piece of baking paper down on it. (I did the baking paper and it was much easier) Pre-heat the oven to 350.

For the bottom dough, mix the flour and baking powder in a bowl. Add the rest of the “bottom dough” ingredients and mix everything with your mixer. Form it all together with your hands into a ball and set aside. I usually wrap it and put it in the fridge while I make the topping.

For the topping, melt the butter, sugar, vanilla sugar, and water in a pan slowly on medium heat. Add in the ground and sliced hazelnuts. Take the pan off the heat and let it cool for about 10 minutes.

Spread out the bottom dough in the pan, all the way to sides and evenly. Spread the marmalade on top. Spread the topping on evenly.

Put the baking sheet in the middle of the pre-heated oven and bake 25 minutes. It is done when it is golden brown.
Let it cool for minimum 20 minutes.
Cut into triangles.
Melt the dark chocolate.
 Dip each corner of the cookie in the chocolate. Lick excess off your fingers!

In German:

1. Das Backblech fetten oder Backpapier darauf legen. Den Backofen vorheizen 180 C für Ober-/Unterhitze.
2. Für den Teig Mehl mit Backpulver in einer Rührschüssel mischen. Übrige Zutaten für den Teig hinzufügen und alles mit einem Handrührgerät zu einem Teig verarbeiten, anschließend mit den Händen zu einer Rolle formen.
3. Für den Belag, Butter mit Zucker, Vanillin-Zucker und Wasser in einem Topf unter Rühren langsam erwärmen und zerlassen. Gemahlene und gehobelte Haselnusskerne unterrühren. Den Topf von der Kochstelle nehmen und den Belag etwa 10 Minuten abkühlen lassen.
4. Den Teig auf dem Backblech ausrollen. Aprikosenkonfitüre darauf streichen. Belag gelichmäßig auf dem Teig verteilen. Das Backblech in Backofen schieben, etwa 25 min.
5. Die Gebäckplatte etwa 20 min. auf einem Kuchenrost erkalten lassen, dann in Dreiecke schneiden.
6. Die Schokolade im Wasserbad unter Rühren schmelzen. Die beiden spitzen Ecken in den Guss tauchen.

No comments:

Post a Comment