Nut Wedges (German Nussecken)


Watch out! Apparently, these super tasty nut wedges are quite addictive… I realized this, when a friend of mine, who had tasted some of them a couple of days ago, walked to me today and asked me in this whispering voice “Do you have more nut wedges?” It sort of felt like being a dealer 😉 But I have to admit, they were so tasty, that you could hardly stop eating before the box was empty!

This German classic is so rich in both taste and texture, it’s unbelievable. The shortcrust base is super crisp, while the nut topping is very moist, all topped of with a sweet and slightly bitter chocolate garnish – perfect! It is definitely one of my all-time favorite from the German baking world, maybe even from the global one 😉 So, hash your hazelnuts and get ready to get addicted to some pretty awesome cookie alternative!

For the Base: For the Topping:
300 g flour 200 g butter
130 g butter 200 g sugar
100g sugar 200 g hashed hazelnuts
10 g vanilla sugar 200 g hashed almonds
1 tsp baking powder 20 g vanilla sugar
2 eggs 6 tbsp jam (apricot or strawberry)
200 g couverture chocolate

Knead the ingredients for the base together to a shortcrust pastry and let it rest in the fridge for 30 minutes. Be careful not to overknead the pastry. Slowly melt the butter for the topping in a large pot. Add sugar, vanilla sugar, nuts and almonds as well as 4 tbsp water and let simmer whilst stirring. Preheat the oven to 165°C. Spread a baking sheet with baking parchment and roll the shortcrust pastry evenly until the entire sheet is covered. Use a tablespoon to spread the jam onto the pastry. Finally spread the nut topping on the pastry. Bake at 165°C for about 35 minutes until the nuts start to turn color.
After taking the sheet out of the oven, use a sharp knife to cut the pastry into even triangles. Let cool down on the sheet and do not separate the triangles from each other. This way they will keep their moist texture. When the pastry has cooled down, temper the chocolate and decorate the triangles.

Tip: I decorated them the traditional way, covering the cutting edges in chocolate. However, 200 g of chocolate was not enough to decorate all of the wedges that way. But you could for example just dip the corners into the chocolate to make sure the chocolate lasts 🙂


15 thoughts on “Nut Wedges (German Nussecken)

  1. Oh dear, another tasty treat to try, and one I imagine I could eat right from the pan! When you say “hashed” hazelnuts and almonds, can you describe the texture we’re going for, please? I presume you mean us to chop them finely.

    Liked by 1 person

    1. Oh yes, it was a loooong time, waiting for them to come out of the oven… Thanks! Yes, finely chopped sounds perfect, in case of doubt I would rather chop them too finely than too coarsely. Otherwise they might not hold together.

      Liked by 1 person

    1. Thank you! I admit, that the nut topping is also crisp on the surface. But due to the layer of jam in between, it stays moist inside 🙂 At least in my case… I actually don’t know, whether that’s the way they are supposed to be, but I like it that way.


      1. I think it is – the mistake I made was not to bring the mixture to the boil in the pan first so it cousin caramelise in the oven plus the base was not crisp and too thick. Another attempt will be needed soon.


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