These… my absolute favorite German treat. You can buy these Hazelnut Triangles (German Nussecken) at any German bakery year-round, but we like to bake small, bite sized version around Christmas and basically turn them into Christmas cookies. This is the recipe my family has been using for so long I don’t even remember where it originally came from. There is just nothing that beats that rich and gooey hazelnut layer on top of buttery shortbread, dipped in dark chocolate.
These Nussecken might look fancy or difficult but they are anything but. They are baked in a sheet pan and then cut in triangles, then dipped in chocolate on all sides. Some dip the corners in chocolate but if you dip all 3 sides, it seals in the moisture and keeps them from drying out.
I love how each layer only requires 4 ingredients and no kitchen tools, just a bowl and your hands. Press down the shortbread into a greased baking pan, pour the hazelnut mixture on top, bake, cool, dip, and enjoy!
I also switched to the Tasty recipe Plugin, hence the new look, and I’m loving it!Print
Rich and gooey hazelnut layer on top of buttery shortbread, dipped in dark chocolate. No kitchen tools and very few ingredients required!
FOR THE SHORTBREAD
- 1.5 cups flour
- 1 stick unsalted butter
- 2 egg yolks
- 1/2 cup sugar
FOR THE NUT LAYER
- 2 cups hazelnut meal
- 1 cup sugar
- 1.5 sticks unsalted butter
- 2 egg whites
- 2 cups of semi-sweet chocolate chips (or favorite dark chocolate)
- Grease a 7×10 rectangle baking pan and preheat oven to 350F.
- For the shortbread, knead together all 4 ingredients into a smooth dough and gently press into the baking pan, smoothing out the top.
- Make the hazelnut layer by mixing all ingredients together with a whisk. Pour over the shortbread.
- Bake for 20 mins at 350F, then let them cool down completely before cutting into 18 triangles.
- Melt the chocolate in the microwave or over a double boiler, then dip the long sides of each triangle in chocolate.