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Nussecken Chocolate Hazelnut Bar Cookies

Delicious Nussecken Chocolate Hazelnut Bar Cookies

Nussecken Chocolate Hazelnut Bar Cookies are a must-try treat featuring layers of hazelnut, caramel, and chocolate.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 cookies
Course: Desserts
Cuisine: German
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Butter Substitution: Use coconut oil for a dairy-free version.
  • 1/2 cup Sugar Substitution: Maple syrup or honey works for a less refined sugar option.
  • 2 large Eggs For a vegan option, use flax eggs instead.
  • 1 tsp Vanilla Sugar/Extract Prefer regular vanilla extract? It will do just fine!
  • 1/4 tsp Salt
  • 2 cups All-Purpose Flour Substitution: Use gluten-free flour for a gluten-free alternative.
  • 1 tsp Baking Powder
  • 1 cup Apricot Jam Note: Omit for a jam-free experience.
For the Topping
  • 1 cup Unsalted Butter
  • 1/2 cup Hazelnut Butter/Almond Butter Choose either based on preference.
  • 1 cup Hazelnut Meal Substitution: Almond meal for a new flavor twist.
  • 1 cup Whole Hazelnuts Chopped almonds or pecans can be used in place of hazelnuts.
For the Decoration
  • 4 oz Dark Chocolate Perfect for dipping and decorating to add a touch of richness.

Equipment

  • mixing bowl
  • baking sheet
  • Parchment Paper
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together softened butter and sugar until smooth and fluffy. Add eggs one at a time, followed by vanilla and salt, mixing well.
  3. Gradually mix in all-purpose flour and baking powder until a smooth dough is achieved. Roll out to fit the baking pan.
  4. Spread a layer of apricot jam evenly over the dough, leaving a small edge.
  5. Melt unsalted butter in a saucepan and combine with hazelnut butter, sugar, water, and vanilla until smooth.
  6. Mix in hazelnut meal and chopped hazelnuts until combined.
  7. Pour the nut mixture over the apricot jam layer and spread evenly. Bake at 325°F (162°C) for 25-35 minutes.
  8. Allow to cool on a wire rack, then score into triangle shapes while still in the pan.
  9. Melt dark chocolate and dip the corners of each triangle, then let them set on parchment paper.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 95mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Allow baked cookies to cool completely before cutting to prevent crumbling. Experiment with toppings and substitutions for dietary preferences.

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