Chocolate-hazelnut cookie bars (Nussecken) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 28) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on December 15, 2025

    A bit frustrating to prepare and I wondered if the pan size was wrong. The base was super, duper thin - I couldn't press it into the pan, had to roll it (with difficulty). The topping took 5 min longer to bake and in hindsight maybe should have baked longer. Half the chocolate was just enough (there was some left, but there needs to be a certain depth for dipping). In the end, the bars were delicious, but not quite like I remember from Germany. These were more tender; the bars from my memory were sturdier, with a thicker base, more caramelized topping with larger hazelnut chunks.

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