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Nussecken: German Hazelnut and Almond Triangles
[Vegan, Gluten-Free]

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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Nussecken: German Hazelnut and Almond Triangles [Vegan, Gluten-Free]

Dairy Free

This cake, which isn't quite a cake, was inspired by a dessert called a nussecken in Germany. They consist of a buttery shortbread crust with a topping of crunchy, caramelized nuts with a thin layer of apricot jam and a coat of chocolate. This gluten-free and vegan version has a... Read More

Ingredients You Need for Nussecken: German Hazelnut and Almond Triangles [Vegan, Gluten-Free]

For the Crust:

1/4 cup coconut sugar
2 tablespoons maple syrup
1 1/2 cups buckwheat flour or teff flour (not grain-free)
1 1/2 teaspoon aluminum-free baking powder
2 teaspoons vanilla
1/3 cup coconut oil, plus 1 tablespoon

For the Topping:

3/4 cup hazelnuts, roughly chopped
3/4 cup almonds, roughly chopped
4 tablespoons coconut oil
5 tablespoons maple syrup
1 tablespoon vanilla
4 tablespoons no sugar added apricot jam
3.5 ounces vegan dark chocolate

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How to Prepare Nussecken: German Hazelnut and Almond Triangles [Vegan, Gluten-Free]

To Make the Crust:

Combine all the ingredients in a bowl. Mix well until you get a sticky dough.
With your hands, form the dough into a ball and warp it in plastic wrap. Let it chill in the refrigerator for 60 minutes.

To Make the Topping:

Heat the coconut oil in a saucepan. Add the nuts, maple syrup, and vanilla and brown the mix very carefully. Afterward, let it cool.
Preheat oven to 400°F and prepare a baking dish with parchment paper.
Press the dough evenly into the baking dish. Spread the apricot jam on the dough, garnish with the nut mix. Press again with a spatula so that it mix sits firmly on the dough.
Bake for 20 minutes, let cool, and cut into triangles.
Melt the chocolate in the microwave at 30-second intervals or in a double-boiler and sprinkle it over the nut bites.

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