Amazing German Nut Bars (Nussecken)
Serves 18
60 mins prep
30 mins cook
90 mins total
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).
Dough Layer
Jam Layer
Nut Layer
Dipping Chocolate
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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.
33 ⅓ grams all-purpose flour⅗ grams baking powder14 ½ grams sugar⅕ teaspoon pure vanilla extract¼ eggs14 ½ grams butterPrep 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.
13 ⅓ 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.
22 ¼ grams butter8 ⅓ milliliters rum22 ¼ grams brown sugar⅕ teaspoon pure vanilla extractAdd 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.
44 ½ grams ground nutsSpread 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.
22 ¼ grams dark chocolate3 ⅓ milliliters flavor-neutral oilEither 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.
