Vegetarian Nussecken (nut corners) with hazelnuts and honey

Vegetarian Nussecken with a wholemeal spelt shortcrust base, plum butter and a hazelnut topping in honey butter, with no chocolate and no refined sugar. Snacks with coffee, 204 kcal per piece.

At a glance

• Serves 16
• Prep time: 25 min
• Cooking time: 25 min
• Total time: 50 min
• Calories: 204 kcal per serving
• Protein: 4 g
• Fat: 14 g
• Carbs: 14 g

Ingredients

• 150g wholemeal spelt flour
• 200g hazelnuts
• 120g butter
• 80g honey
• 80g plum butter
• 30g coconut sugar
• 1 egg
• 2 tbsp water
• ½ tsp baking powder

Method

You’ll need: oven · chopping board · knife

1. Knead the wholemeal spelt flour, coconut sugar, baking powder, egg and half the butter in cold pieces into a shortcrust pastry.
2. Press the pastry into a 20 × 20 cm tin lined with baking paper and spread the plum butter over it.
3. Roughly chop the hazelnuts. Melt the rest of the butter with the honey and water, stir in the nuts and spread the mixture over the plum butter.
4. Bake everything in a preheated oven at 175 °C (155 °C fan) for 22 to 25 minutes, until the topping is golden brown.
5. Let the slab cool in the tin, cut it into eight squares and cut these diagonally into 16 corners.

Good to know

Nussecken are the bakery classic that no Advent tin should be without. These skip the chocolate tips and still leave you wanting more.

Swaps

Hazelnuts → almonds (paler). Plum butter → apricot purée made from fruit only. Honey → maple syrup. Butter → coconut oil.

Cooking tips

Only cut the slab once it has cooled completely, otherwise the topping breaks. A long, sharp knife gives clean edges.

Storage

Keeps for 1 week in a tin somewhere cool.

Allergens

Contains gluten, hazelnuts, milk and egg; honey is not suitable for children under one year old; fine during pregnancy.