Hey y’all! Today we’re gonna make some super delicious Nussecken - a traditional German treat that’s perfect for any time of day. And the best part? They’re totally dairy-free and can easily be made gluten-free as well. Let’s get started!
Nussecken 119
Ingredients:
- 250g all-purpose flour (for gluten-free, use a mix of rice flour, cornstarch, and xanthan gum)
- 120g granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 125g vegan margarine, cold and cut into cubes
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- For the filling:
- 250g ground hazelnuts
- 120g granulated sugar
- 1 tsp vanilla extract
- 150g vegan margarine, melted and cooled
- 50ml dairy-free milk
Instructions:
- Preheat your oven to 180°C and line a square baking dish with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold margarine and use a pastry cutter or your hands to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the flax egg and mix until a dough forms. Press the dough evenly into the prepared baking dish and bake for 15 minutes.
- Meanwhile, prepare the filling by mixing together the ground hazelnuts, sugar, and vanilla extract. Add the melted margarine and dairy-free milk and mix well.
- Remove the crust from the oven and spread the filling evenly over the top. Bake for an additional 20-25 minutes, until the edges are golden brown and the filling is set.
- Allow the Nussecken to cool completely before cutting them into squares or triangles. These keep well at room temperature for up to a week, but they are best enjoyed within a few days of baking.
Nussecken Rezept
Ingredients:
- 200g all-purpose flour (for gluten-free, use a mix of rice flour, cornstarch, and xanthan gum)
- 100g granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 100g vegan margarine, cold and cut into cubes
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- For the filling:
- 250g ground hazelnuts
- 150g granulated sugar
- 1 tsp vanilla extract
- 125g vegan margarine, melted and cooled
- 3 tbsp dairy-free milk
Instructions:
- Preheat your oven to 180°C and line a square baking dish with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold margarine and use a pastry cutter or your hands to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the flax egg and mix until a dough forms. Press the dough evenly into the prepared baking dish and bake for 15 minutes.
- Meanwhile, prepare the filling by mixing together the ground hazelnuts, sugar, and vanilla extract. Add the melted margarine and dairy-free milk and mix well.
- Remove the crust from the oven and spread the filling evenly over the top. Bake for an additional 20-25 minutes, until the edges are golden brown and the filling is set.
- Allow the Nussecken to cool completely before cutting them into squares or triangles. These keep well at room temperature for up to a week, but they are best enjoyed within a few days of baking.
Einfaches Nussecken-Rezept
Ingredients:
- 250g all-purpose flour (for gluten-free, use a mix of rice flour, cornstarch, and xanthan gum)
- 120g granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 125g vegan margarine, cold and cut into cubes
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- For the filling:
- 250g ground hazelnuts
- 120g granulated sugar
- 1 tsp vanilla extract
- 150g vegan margarine, melted and cooled
- 50ml dairy-free milk
Instructions:
- Preheat your oven to 180°C and line a square baking dish with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold margarine and use a pastry cutter or your hands to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the flax egg and mix until a dough forms. Press the dough evenly into the prepared baking dish and bake for 15 minutes.
- Meanwhile, prepare the filling by mixing together the ground hazelnuts, sugar, and vanilla extract. Add the melted margarine and dairy-free milk and mix well.
- Remove the crust from the oven and spread the filling evenly over the top. Bake for an additional 20-25 minutes, until the edges are golden brown and the filling is set.
- Allow the Nussecken to cool completely before cutting them into squares or triangles. These keep well at room temperature for up to a week, but they are best enjoyed within a few days of baking.
Nussecken Rezepte
Ingredients:
- 200g all-purpose flour (for gluten-free, use a mix of rice flour, cornstarch, and xanthan gum)
- 100g granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 100g vegan margarine, cold and cut into cubes
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- For the filling:
- 250g ground hazelnuts
- 150g granulated sugar
- 1 tsp vanilla extract
- 125g vegan margarine, melted and cooled
- 3 tbsp dairy-free milk
Instructions:
- Preheat your oven to 180°C and line a square baking dish with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold margarine and use a pastry cutter or your hands to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the flax egg and mix until a dough forms. Press the dough evenly into the prepared baking dish and bake for 15 minutes.
- Meanwhile, prepare the filling by mixing together the ground hazelnuts, sugar, and vanilla extract. Add the melted margarine and dairy-free milk and mix well.
- Remove the crust from the oven and spread the filling evenly over the top. Bake for an additional 20-25 minutes, until the edges are golden brown and the filling is set.
- Allow the Nussecken to cool completely before cutting them into squares or triangles. These keep well at room temperature for up to a week, but they are best enjoyed within a few days of baking.
Nussecken - Tines vegane Backstube
Ingredients:
- 250g all-purpose flour (for gluten-free, use a mix of rice flour, cornstarch, and xanthan gum)
- 120g granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 125g vegan margarine, cold and cut into cubes
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- For the filling:
- 250g ground hazelnuts
- 120g granulated sugar
- 1 tsp vanilla extract
- 150g vegan margarine, melted and cooled
- 50ml dairy-free milk
Instructions:
- Preheat your oven to 180°C and line a square baking dish with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold margarine and use a pastry cutter or your hands to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the flax egg and mix until a dough forms. Press the dough evenly into the prepared baking dish and bake for 15 minutes.
- Meanwhile, prepare the filling by mixing together the ground hazelnuts, sugar, and vanilla extract. Add the melted margarine and dairy-free milk and mix well.
- Remove the crust from the oven and spread the filling evenly over the top. Bake for an additional 20-25 minutes, until the edges are golden brown and the filling is set.
- Allow the Nussecken to cool completely before cutting them into squares or triangles. These keep well at room temperature for up to a week, but they are best enjoyed within a few days of baking.
Nussecken, laktosefrei
Ingredients:
- 200g all-purpose flour (for gluten-free, use a mix of rice flour, cornstarch, and xanthan gum)
- 100g granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 100g vegan margarine, cold and cut into cubes
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- For the filling:
- 250g ground hazelnuts
- 150g granulated sugar
- 1 tsp vanilla extract
- 125g vegan margarine, melted and cooled
- 3 tbsp dairy-free milk
Instructions:
- Preheat your oven to 180°C and line a square baking dish with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold margarine and use a pastry cutter or your hands to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the flax egg and mix until a dough forms. Press the dough evenly into the prepared baking dish and bake for 15 minutes.
- Meanwhile, prepare the filling by mixing together the ground hazelnuts, sugar, and vanilla extract. Add the melted margarine and dairy-free milk and mix well.
- Remove the crust from the oven and spread the filling evenly over the top. Bake for an additional 20-25 minutes, until the edges are golden brown and the filling is set.
- Allow the Nussecken to cool completely before cutting them into squares or triangles. These keep well at room temperature for up to a week, but they are best enjoyed within a few days of baking.
Pin auf Blogger - Weihnachtsrezepte
Ingredients:
- 250g all-purpose flour (for gluten-free, use a mix of rice flour, cornstarch, and xanthan gum)
- 120g granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 125g vegan margarine, cold and cut into cubes
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- For the filling:
- 250g ground hazelnuts
- 120g granulated sugar
- 1 tsp vanilla extract
- 150g vegan margarine, melted and cooled
- 50ml dairy-free milk
Instructions:
- Preheat your oven to 180°C and line a square baking dish with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold margarine and use a pastry cutter or your hands to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the flax egg and mix until a dough forms. Press the dough evenly into the prepared baking dish and bake for 15 minutes.
- Meanwhile, prepare the filling by mixing together the ground hazelnuts, sugar, and vanilla extract. Add the melted margarine and dairy-free milk and mix well.
- Remove the crust from the oven and spread the filling evenly over the top. Bake for an additional 20-25 minutes, until the edges are golden brown and the filling is set.
