‘Nussecken‘, or nut wedges – you might have never come across these but they are a typical cake-like German cookie. Popular all year around, they are especially perfect for your Christmas cookie jar!
Do people in other parts of the world get as crazy about Christmas cookies as Germans do? Come December – or late November – everyone starts working on their Christmas cookie platter. Before I left off for university, I would help my grandmother bake Christmas cookies every year. We would make around eight or more different kinds, enough to fill about four large cookie jars. Everyone in my family had a different kind they favored – for my father it was ‘cinnamon stars’, my aunt loved our zebra-style cookies and my grandma and I agreed on a certain kind filled with apricot jam. Sadly, the weeks leading up to Christmas are the most stressful weeks of the semester for me so my grandma and I had to cease our Christmas cookie baking sessions a few years ago.
None of my grandma’s recipes were vegan though. She refused to use vegan butter instead of dairy butter so when I wanted to bake vegan cookies, I had to do it myself. That’s when I started baking these nut corners and they became popular with my family as well!
They consist of three layers: A crumbly pastry dough topped with a layer of tangy apricot jam and crunchy caramelized nuts. Once baked and cooled down, they are drizzled with or dipped into melted dark chocolate. Doesn’t the combination of apricot jam, nuts and chocolate sound absolutely heavenly?
I’m not only a big fan of their taste, but also of their simple preparation. Unlike with many other Christmas cookies, you don’t have to spend one hour alone cutting them into stars, circles or other shapes. Instead, you bake it as one large big cake, and later cut it into triangles with a knife. You can cut them into small triangles to go with your cookie platter, or keep them as large as a piece of cake to have them as an afternoon treat with a cup of coffee or tea. Nut corners come in many different sizes!
I hope you’ll enjoy these cookies as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Vegan nut wedges
- 300 g flour
- 2 teaspoons baking powder
- 125 g sugar
- 1 packet of vanilla sugar
- 3 tablespoons water
- 150 g vegan butter, in small pieces
- 200 g vegan butter
- 200 g sugar
- 3 tablespoons water
- 200 g chopped nuts - almonds and hazelnuts
- 200 g ground nuts - almonds and hazelnuts
- apricot jam
- 150 g dark chocolate for dipping
Preheat your oven to 180 degrees Celsius.
For the base, combine flour, baking powder and vanilla sugar in a large bowl.
Add water and vegan butter and knead into a dough. Form a ball and let it rest in the fridge for 30 minutes.
For the nut mixture, melt the vegan butter in a pot on low heat. Add the water and the sugar and let it dissolve. Then stir in the nuts and mix well. Allow the mass to cool down.
Line a baking tray with parchment paper, roll out the dough and coat it with apricot jam. Then add the nut mixture on top and bake for 30 minutes.
Remove from the oven and allow to cool down. Cut the cake into rectangles, then into triangles.
Melt the dark chocolate and dip in the tips of the nut wedges, or drizzle the melted chocolate over them. Let them dry on a grid.
Store in an airtight container for up to two weeks.