Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup apricot jam
- 1/2 cup dark chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line the baking pan with parchment paper.
2. In a mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the flour and salt to the butter mixture and mix until well combined.
4. Press the dough evenly into the prepared baking pan.
5. Bake for 15-20 minutes, or until the edges are lightly golden.
6. While the crust is baking, mix together the shredded coconut and chopped walnuts in a separate bowl.
7. Once the crust is done, spread the apricot jam over the top.
8. Sprinkle the coconut and walnut mixture over the jam.
9. Bake for an additional 15-20 minutes, or until the coconut is lightly golden.
10. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
11. Drizzle the melted chocolate over the top of the coconut and walnut layer.
12. Let the Coconut Nussecke cool completely before cutting into squares.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12-16 squares
Nutritional information:
- Calories per serving: 230
- Fat: 14g
- Carbohydrates: 24g
- Protein: 3g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free option.
- Pecans can be used instead of walnuts.
- Raspberry or strawberry jam can be used instead of apricot jam.
Variations:
- Add a layer of sliced almonds on top of the coconut and walnut mixture before baking.
- Use milk chocolate or white chocolate chips instead of dark chocolate chips.
- Add a teaspoon of vanilla extract to the dough for extra flavor.
Tips and tricks:
- Make sure to press the dough evenly into the baking pan to ensure an even crust.
- Let the Coconut Nussecke cool completely before cutting into squares to prevent crumbling.
- Store in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Coconut Nussecke is best served at room temperature and does not need to be reheated.
Presentation ideas:
- Serve on a platter with a dusting of powdered sugar and fresh berries.
Garnishes:
- Fresh berries
- Powdered sugar
Pairings:
- Coffee or tea
Suggested side dishes:
- Fresh fruit salad
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the dough mixture.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the Coconut Nussecke.
- Store in an airtight container to prevent contamination.
Food history:
- Nussecke is a traditional German pastry that translates to "nut corner." It is typically made with a shortbread crust and a nut filling.
Flavor profiles:
- Sweet, nutty, and chocolatey.
Serving suggestions:
- Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A