Baking secrets revealed!

To appease the popular demand for the winning Nussecken recipe – here it is! Thanks to my Dr. Oetker baking book for the very necessary instructions 🙂


For the dough:

  • 225g / 2 cups flour
  • 1 Tbs baking powder
  • 100g / ½ cup sugar
  • 1 tsp powdered sugar
  • ¾ tsp vanilla
  • 1 egg
  • 1 Tsp water
  • 100g / 3.5 oz soft butter

For the topping:

  • 150g / 5.3 oz butter
  • 150g / 2/3 cup sugar
  • 1 tsp powdered sugar
  • ¾ tsp vanilla
  • 300g / 10.5 oz chopped hazelnuts
  • 3 Tsp apricot jam

For the glaze:

  • 100g / 3.5 oz dark chocolate
  • Preheat oven to 350°F / 180° C
  • Combine flour and baking powder; then add remaining dough ingredients and knead together; roll dough into a ball
  • For the topping, combine all ingredients except for the nuts and jam – heat in a pot on top of the stove; once everything is heated and combined, add nuts and mix; turn off heat and let toppings cool for 10 minutes
  • Roll out doll; line baking sheet with aluminum foil or baking paper; put rolled out dough onto lined baking sheet so that it is smooth and even (sometimes it’s easier to just roll the dough out on the baking sheet)
  • Spread jam on top of dough (I use a spoon rather than a knife to avoid cutting the dough)
  • Add and evenly spread topping on top of jam
  • Bake on roast in the middle of the oven for 25 minutes; take out of oven and cool for 20 minutes
  • Cut into squares (3”x3”); then cut diagonally across squares into triangles
  • Melt chocolate (microwave or above a water bath) and dip sides of triangles into chocolate
  • Cool nut bars until chocolate is firm
  • Send me some samples to test
  • Enjoy the rest once I officially approve them as good to be eaten 🙂

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