Gluten-Free Nussecken (Nut Corners)

Indulge in the irresistible charm of Gluten-Free Nussecken (Nut Corners), a delightful German pastry that's both decadent and celiac-friendly! This recipe features a buttery, gluten-free base coated with a layer of tangy apricot jam, topped with a rich, caramelized blend of chopped hazelnuts and ground almonds. Finished with a drizzle of luscious dark chocolate on each corner, these nutty triangles are a perfect balance of sweetness and texture. Easy-to-follow and ready in under an hour, these treats are ideal for holiday baking, coffee breaks, or gifting. Celebrate the classic flavors of nussecken in a way everyone can savor!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 24

Ingredients

• 250 grams Gluten-Free All-Purpose Flour Blend
• 1 teaspoon Baking Powder
• 100 grams Granulated Sugar
• 1 teaspoon Vanilla Sugar or Vanilla Extract
• 200 grams Unsalted Butter
• 2 Eggs
• 200 grams Apricot Jam
• 200 grams Hazelnuts, chopped
• 100 grams Ground Almonds
• 150 grams Light Brown Sugar
• 125 grams Butter for Nut Mixture
• 3 tablespoons Water
• 150 grams Dark Chocolate

Directions

Step 1

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the gluten-free flour and baking powder. Stir in granulated sugar and vanilla sugar (or extract).

Step 3

Add 200 grams of butter, cut into small cubes, and mix the ingredients together using your fingers or a pastry cutter until you achieve a crumbly texture.

Step 4

Incorporate the eggs into the mixture and form a smooth dough. Press this dough evenly into the prepared baking sheet as the base layer.

Step 5

Spread the apricot jam evenly over the dough, creating a smooth layer.

Step 6

In a saucepan over medium heat, melt 125 grams of butter with light brown sugar and water. Stir continuously until the sugar is dissolved.

Step 7

Remove the saucepan from heat and stir in the chopped hazelnuts and ground almonds until well combined. This will become the nut topping.

Step 8

Carefully spread the nut mixture over the apricot jam layer, ensuring an even distribution.

Step 9

Bake in the preheated oven for about 25-30 minutes until the nut topping is golden brown and the pastry base is cooked through.

Step 10

Allow the nussecken to cool in the pan for 15 minutes, then cut them into squares and then triangles to create the traditional 'corners'.

Step 11

Melt the dark chocolate in a double boiler or microwave, stirring until smooth.

Step 12

Dip the corners of each nussecken triangle into the melted chocolate and place them on a wire rack or parchment paper to set.

Step 13

Once the chocolate has hardened, the gluten-free nussecken are ready to serve. Enjoy!

Nutrition Facts

Serving size	(1628.2g)

Amount per serving	% Daily Value*
Calories	7529.7

Total Fat 503.5g	0%
Saturated Fat 206.4g	0%
Polyunsaturated Fat 0g
Cholesterol 1098.3mg	0%
Sodium 699.6mg	0%
Total Carbohydrate 752.1g	0%
Dietary Fiber 50.0g	0%
Total Sugars 471.7g
Protein 81.6g	0%

Vitamin D 161.2IU	0%
Calcium 833.9mg	0%
Iron 33.9mg	0%
Potassium 3543.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 4.1%

Carbs: 38.2%