Steps for the Nussecken

• To make these delicious German Christmas cookies, first prepare the shortcrust pastry. You can knead it in any kitchen robot or by hand, for convenience, I used the stand mixer. First, attach the leaf hook (K), then add the cold butter cut into pieces along with the powdered sugar, sifted flour with a pinch of salt, vanilla, and grated lemon zest to the mixer bowl. Set the machine to speed 2 for a few minutes. Then add the egg and mix for a few more minutes until you get a smooth and homogeneous dough. Compact the shortcrust pastry well, wrap it in cling film, and put it in the fridge to rest for about 30 minutes.

  

• In a small saucepan, prepare the topping by melting the butter with sugar, honey, water, and vanilla. When everything is melted, add the coarsely chopped almonds and hazelnuts, and stir thoroughly to obtain a homogeneous mixture.

  

• Take the pastry from the fridge, work it with your hands, and roll it out inside a rectangular or square mold of 10×12 inches lined with parchment paper. Prick the surface with a fork and spread the apricot jam. Then pour the nut mixture and distribute it evenly. Bake in a preheated static oven at 340°F for 25-30 minutes.

  

• Remove the tray from the oven and let cool. Unmold the slab and cut it into triangles by first cutting rectangles, then squares, and from each square, obtain 2 triangles by cutting diagonally. The photos will help you understand the various steps.

  

• Take each triangle and glaze the tips in previously melted dark chocolate over a bain-marie. You can also glaze them entirely if you wish. Let them dry.

  

• And here they are, the Nussecken. They are wonderfully delicious.

  

• I hope you like my latest recipe, see you next time, friends.

  
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