Our theme this Advent is "For All People"—from the angels' message in Luke 2:10. The birth of Jesus is celebrated in cultures and traditions around the world...and in our own homes and families! Follow each week's worship, welcome, and wonder on our Virtual Advent page.
Image credit: Plated Cravings
Mandy Sahm is sharing the recipe for her delectable Nussecken—which translates into “nut corners.” Nussecken are a popular Christmas cookie in Germany to make and share with family and friends. With layers of shortbread, apricot jam, caramelized nut topping, and of course chocolate—I think I’ll be adding Nussecken to the long list of delightful Christmas traditions for which we can thank the Germans.
Conversions from grams are approximate—use a kitchen scale, or consult a conversion calculator for exact measurements.
125g butter (1/2 cup)
100g sugar (1/2 cup)
300g flour (1 3/4 cup)
1 tablespoon baking powder
200g apricot jam (1/2 cup)
175g melted butter (3/4 cup)
130g sugar (3/4 cup)
400g ground/crushed nuts (hazelnut, walnut, almond) (4 cups)
4 tablespoons rum
200g semi-sweet chocolate (1 cup)
Mix butter, sugar and eggs all together.
Mix flour and baking powder together, and add it to dough.
Place the dough on a baking sheet and press it into the baking sheet.
Spread jam on the dough.
Melt butter and sugar in a pot or saucepan.
Mix nuts and 4 tablespoons of rum into the pot, then spread on top of the dough.
Bake for about 25 minutes at 360 Fahrenheit.
After it cools down, cut into little triangle pieces.
Dip ends of the Nussecken into melted chocolate.