Almond Nut Bars or Corners
These wonderful German-inspired cookies are the perfect combination of sweet, nutty, and slightly fruity flavors. They are made up of:
- a layer of buttery shortcrust pastry
- a layer of rosehip jam (this can be substituted, but it should have a slightly tart note—such as apricot jam—to balance the flavors)
- a layer of honey-glazed almonds (which can be replaced with hazelnuts or walnuts)
- edges dipped in dark chocolate for the finishing touch (the chocolate should contain at least 60% cocoa)
Why do we love them?
The answer is simple:
- Easy and quick to prepare: All the layers come together fast and without stress, making this recipe suitable even for beginners. The dessert is prepared directly in the baking pan, layer by layer.
- Perfect for the holidays, but also ideal as a homemade gift, for celebrations, or to enjoy with a cup of coffee.
- Long shelf life: They keep well for up to 3 weeks when stored in a tightly sealed container.
- Beautiful to look at: They impress with both their appearance and their flavor, which is wonderfully moist yet crunchy at the same time.
Storing
Store the Nussecken (Almond Nut Bar) in a sealed container at room temperature for up to three weeks.
Big bang kitchen
This year, we partnered with the well-known Big Bang stores, where you can now also find beautiful and high-quality kitchens. Not only are the kitchens available in all sizes and styles, but they also offer free installation, delivery, and appliance hookups, saving us a lot of planning, stress, and waiting time.
How to make Nussecken (Almond Nut Bar) at home (video)
Check out this short video for an easier way to make the pastry at home.
Next, try these one baking pan recipes
- Sour Cream Topped Cheesecake Slices
- Walnut Crinkle Cake
- Chocolate Eclair Cake
- German Poppy Seed Cake
- Walnut Baklava
- Apple Custard Slices
Made in collaboration with Big Bang d.o.o.
METHOD
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Shortcrust pastry
Place the cubed butter (at room temperature) into a bowl along with the flour, sugar, spices, and vanilla. Mix and rub the ingredients between your fingers until a crumbly, sandy mixture forms. Add the egg yolks and knead until a smooth dough comes together.
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Bake the first layer
Place the oven rack in the middle position and preheat the oven to 190 °C (375 °F). Line a baking pan measuring approximately 20 × 25 cm (8 × 10 inches) with parchment paper. Transfer the shortcrust pastry to a lightly floured surface and roll it out to the size of the pan. Place the dough into the prepared pan and prick it several times with a fork. Place in the oven and bake for 10 minutes at 190 °C (375 °F).
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marmalade
Place the jam in a small saucepan and gently heat it, making sure it does not burn. The important thing is that it becomes smooth and easy to spread. Remove the baked shortcrust pastry from the oven and, while it is still hot, spread it evenly with the jam. You can use a silicone pastry brush to help with this.
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Almond mixture
Place the butter, sugar, and honey in a saucepan. Once everything has melted, remove from the heat and immediately stir in the sliced almonds and chopped almonds. Spread the mixture evenly over the jam in the baking pan and press it down well.
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Bake
Return the baking pan with the honey almond corners to the oven and bake for another 15–20 minutes at 180 °C (350 °F), or until the almonds are golden brown. Remove from the oven and allow the pastry to cool completely to room temperature. Then transfer it to the refrigerator for 1 hour so it will be easier to cut.
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Chocolate dipping
Remove the pastry from the baking pan and cut it evenly—first into long strips, then into squares, and finally into triangles. You will end up with 36 triangles. Melt the dark chocolate in a bowl and dip two corners of each triangle into the chocolate. Allow the chocolate to set, then store the Nussecken in an airtight container for up to 14 days.
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