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Crispy at the bottom, juicy in the middle and nice and chocolaty at the corners. Nut wedges are always welcome on the coffee table. We'll show you an ingenious recipe for nut wedges - at least as good as those from the bakery.
Is there anything tastier than the combination of hazelnuts, chocolate and a fruity layer of apricot jam? We think no.
That's why nut wedges are one of our absolute favorite coffee pieces. But instead of buying them ready-made from the bakery, we prefer to make them ourselves – in mini format. Juicy, delicious and the perfect alternative to cookies.
In addition, homemade nut wedges in mini format are the perfect sweet snack for in between meals. We have a tried and tested recipe for you that even beginner bakers can do.
World's best nut wedge recipe: super juicy
The basis for nut wedges is a shortcrust pastry. This should not be hard, but, as the name suggests, nice and crumbly. The thin base is followed by a layer of apricot jam. It brings a tangy, sweet freshness and goes great with the nut and chocolate aroma.
The heart of the nut corners is a topping made of hazelnuts, butter and sugar. And of course the chocolate corners shouldn't be missing. So delicious!
Ingredients for the shortcrust pastry:
- 300 g Flour
- 1 tsp baking powder
- 120g sugar
- 2 packs of vanilla sugar
- 130 g soft butter (not too runny)
- 2 Owner
To spread:
6 Tbsp Marmalade, (Apricot marmalade)
For the nut mixture:
- 200 g Butter
- 5 tbsp water
- 180g brown sugar
- 2 packs of vanilla sugar
- 400 g ground hazelnuts
To decorate:
200 g dark chocolate
Here's how:
Preheat the oven to 175°C top/bottom heat.
The ingredients for theknead quickly. Make sure that the butter is soft but not too runny. The shortcrust pastry base of the Nussecken recipe appears relatively soft when processed. This ensures that it is tender and crumbly later.
Line a baking tray with baking paper or a practical silicone baking mat (is available here on Amazon*). If you want to bake particularly beautiful, accurate nut wedges, you should use a baking frame (is available here on Amazon*) and place on the baking tray. The baking frame ensures that the edges of the nut corners are nice and straight. But it is not a must.
Next, press the shortcrust pastry you have just made evenly into the baking frame or onto the lined baking tray. Make sure you form a nice, flat base.
Then add the apricot jam on top and spread it out.Tipp:If you stir the jam vigorously beforehand, it will become more liquid and be easier to spread.
Now let's go to the nut mixture:To do this, place a small saucepan on the stove and melt the butter together with the water, sugar and vanilla sugar over medium heat. Make sure that the pot does not get too hot; the mixture should not boil. When a homogeneous liquid mass has formed, add the ground hazelnuts and stir. Allow to cool briefly and then distribute the nut mixture evenly over the base covered with jam.
The nut corners on the middle railBake in an oven preheated to 175°C for approx. 30-35 minutes. After the baking time, take the nut wedges out of the oven and let them cool or harden for at least 4 hours, but preferably overnight.
Then cut into evenly sized corners with a sharp knife. To do this, cut the walnut rectangle horizontally and vertically into equal-sized pieces, depending on the desired size, and then cut the resulting rectangles diagonally.
Finally, break the dark chocolate into pieces and place it in a water bath or at a low wattage (maximum 400 watts).let it melt. Dip the corners of the small nut corners in chocolate and let them harden on a cake rack with baking paper underneath.
Pimping Nussecken: Lecker Variants
The nice thing about this nut wedge recipe: you can modify it to suit your taste. For example, if you don't like hazelnuts or are allergic, you can replace the ground hazelnuts with ground almonds or ground walnuts.
Or you can add extra crunch by roughly chopping a handful of whole roasted hazelnuts and adding them to the nut mixture. Almond flakes also look good in the nut corners.
Add a few drops of almond flavor to the nut mixture for a special kick. If you want to bake nut wedges for adults, you can also add 5 tablespoons of amaretto to the nut mixture instead of the 5 tablespoons of water.
And you can also vary the jam. How about sweet and tart rhubarb compote instead of apricot jam? You can also use other fruit spreads. Just pay attention to this: the sweeter the jam, the sweeter the nut wedges.
Reading tips:
We hope you have fun baking and would be happy if you share pictures of the results with us on Instagram or Pinterest!
