Original Trier Nussecken

A great cake recipe for any occasion:

roll out on the table and put on a tray with parchment paper (amount of dough is enough for 1 tray) and spread with apricot jam. In a saucepan, on the kitchen stove, melt the butter, add the sugar, vanilla sugar and the water and bring to the boil once briefly. Fold in almond kernels and nuts. Spread the mixture evenly on the dough and smooth it down. Bake in the oven at 180 °C for about half an hour until the mixture is crispy and golden brown. Cut the cooled pastry first into 4-corners, and then crosswise into 3-corners.

Bon appétit! Guildo prefers to eat the Nussecke without chocolate, because he has already eaten it during baking out of sheer anticipation. So you always have an excuse, if you were too lazy to brush the chocolate corners on it.

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