“Nussecken” (German Nut Corners) are a classic treat, and here’s a recipe using 200g of hazelnuts:
Ingredients:
For the Shortcrust Pastry:
250g plain flour
125g unsalted butter, cold and cubed
75g icing sugar
1 egg yolk
1-2 tablespoons ice-cold water
For the Nut Layer:
200g hazelnuts, finely ground
100g unsalted butter
100g granulated sugar
1 teaspoon vanilla extract
For the Topping:
Apricot jam
Chocolate (optional)
Instructions:
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