Nussecken

Ingredients

• 150 g spelt whole‑wheat flour
• 1 tbsp spelt whole‑wheat flour (for handling)
• 0.5 tsp Baking powder
• 160 g raw cane sugar
• 1 tsp vanilla powder
• 1 egg
• 170 g butter
• 100 g apricot jam
• 220 g ground hazelnut kernels
• 150 g dark chocolate (min. 70% cocoa)

Instructions

1. 1.

   Knead the flour with baking powder, 60 g raw cane sugar, vanilla powder, egg and 70 g butter into a smooth dough. Cover and chill for about 20 minutes.

2. 2.

   Roll the dough on a lightly floured surface into a rectangle (~24 x 32 cm) and place it on a parchment‑lined baking sheet. Spread apricot jam over the dough.

3. 3.

   Bring the remaining butter, sugar and 2–3 tbsp water to a boil until the sugar dissolves. Stir in hazelnuts, spread the mixture over the dough, and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 25–30 minutes until golden brown. Cool slightly and cut the warm sheet into triangles while still warm. Let the Nussecken cool completely.

4. 4.

   Melt the chocolate by chopping it and heating over a double boiler or in short bursts in the microwave. Dip the tips of each Nussecken into the melted chocolate and set on parchment to harden.