Amazing German Nut Bars (Nussecken)
These nut bars are super popular in Germany, called Nussecken there, and are and an authentic, super addictive recipe from my hometown of Trier, Germany.A cookie-like crust on the bottom, and a nut layer on top, is glued together by a thin layer of apricot jam in the middle. After baking, they are cut into triangles and the corners are dipped into chocolate. The caramelized edges of these baked, layered nut bars are my favorite!Follow the easy steps in this recipe, and you'll make amazing nut bars every single time! They are perfect for breakfast or as an afternoon snack with coffee for the popular German Kaffee & Kuchen time. My kids love them, too.Love this recipe? Also try my German marble cake, Berliner (German donuts) and Nussstangen (German nut pastries).
Servings: 18 nut bars
Calories: 499kcal
Equipment
- 1 Food Processor Unless you can find all your nuts already ground.
- 1 Rubber Spatula This one is my favorite ever rubber spatula! For evenly distributing the nut layer. Could also use a butter knife.
- 1 Kitchen Scale Optional, but I do feel like it makes life easier and less frustrating with baking.
- 1 Baking Sheet About 15 x 10 inches or 38 by 25 centimeters.
- 1 Parchment Paper For easier release of the nut bars.
- 1 Pastry Brush To brush on the apricot jam. Could also use a butter knife.
Ingredients
Dough Layer
- 300 grams all-purpose flour
- 5 grams baking powder
- 130 grams sugar white cane sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 130 grams butter
Jam Layer
- 120 grams apricot jam Bonne Maman is my favorite!
Nut Layer
- 200 grams butter
- 75 milliliters rum I use a spiced rum like STROH. Can also use water instead, but the rum does help give extra warm flavor.
- 200 grams brown sugar
- 1 teaspoon pure vanilla extract
- 400 grams ground nuts I use a mixture of ½ hazelnut, ¼ peanut and ¼ almond. Use any nuts you like, but I think the half hazelnut is a MUST for authentic flavor.
Dipping Chocolate
- 200 grams dark chocolate I used a 70% dark chocolate. Can also use milk chocolate or a darker chocolate.
- 30 milliliters flavor-neutral oil I use avocado oil
Instructions
- Preheat oven to 350℉ o 175℃ (conventional setting, NOT convection).
Dough Layer
- Combine all ingredients for the dough with a kneading hook until smooth. The dough should be pretty soft and like cookie dough.300 grams all-purpose flour, 5 grams baking powder, 130 grams sugar, 1 teaspoon pure vanilla extract, 2 eggs, 130 grams butter
- Prep a 10 by 15 inch (38 by 25 centimeters or similar size) rimmed sheet pan by fitting it with parchment paper. I like to use a bit butter under it to help it stick, so my dough won't slide around when I try to distribute it.
- Work with your hands to distribute the dough layer onto the baking sheet as evenly as possible. This will take a few minutes.
Jam Layer
- If the jam is too hard, heat in microwave for 30 seconds, then brush onto the dough using a pastry brush.120 grams apricot jam
Nut Layer
- Melt butter, rum (or water), sugar and vanilla in a large pot until the sugar dissolves completely. Try not to let it boil. But if it does, just remove it from the heat.200 grams butter, 75 milliliters rum, 200 grams brown sugar, 1 teaspoon pure vanilla extract
- Add in the ground nuts/almonds and combine with a rubber spatula. If you want the taste to be authentic, I recommend using at least half ground hazelnuts.400 grams ground nuts
- Spread the nut mixture evenly over the jam using your rubber spatula.
- Bake for 30 to 35 minutes on the middle rack. I like to bake mine for 35 minutes because it gives you those nice, caramelized edges.
- If time allows, let cool at room temperature until you can touch the pan and then cool overnight in your fridge (or at least for 3 hours total). This will help you get clean lines and you'll end up with less crumbles.
Cut & Dip Bars
- Cut into 18 triangle-shaped nut bars (see picture)
- To make the glaze, simply melt together chocolate and oil in a bowl sitting in a pot with some simmering water. You can also combine both in a microwave-safe container and heat in 30-second increments, stirring in between, until melted.200 grams dark chocolate, 30 milliliters flavor-neutral oil
- Either dip the corners of each nut bar into the chocolate glaze or cover all sides (you may need more chocolate if dipping the sides instead of the corners).
- Allow to cool until the chocolate is hard again (or don't). I like to transfer them back to the fridge to speed up this process.
Video
Notes
Make mini Nussecken! Like the idea of Nussecken, but want to make smaller sizes to serve at a party or serve with other German Christmas cookies? Cut them up into smaller bars. Either still dip the corners in chocolate, drizzle chocolate over the top or omit the chocolate altogether.
Nutrition
Calories: 499kcal | Carbohydrates: 44g | Protein: 10g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 141mg | Potassium: 337mg | Fiber: 4g | Sugar: 24g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg