Tags: Low Carb, Rezepte fast ohne Kohlenhydrate, Kuchen, Gebäck, Nussecken, Mandeln, Süßes.

These chocolate hazelnut cookies are popular in Germany, where they're known as Nussecken. The basic idea is a tasty shortcrust pastry with caramelized almonds on top. The edges tend to crumble, so it's customary to dip the cut edges into chocolate. This stops the crumbling and makes the edges look tidy.

Here's an easy low-carb version of this German favorite:

First, knead the sifted almond flour, gluten, room-temperature butter, sweetener, and water into a smooth dough. Roll out the dough on a parchment-lined cookie sheet so that it's about 1/2 cm thick. For the almond crust, heat 100 g_(4 oz) butter in a pan and add the Sukrin to it. When it's completely melted, we can add the almonds and the ground hazelnuts. When the almonds begin to brown, add the cream. Stir continuously until the almond mixture becomes thick and viscous. Then spread it neatly and evenly on the rolled-out dough. It's important that none of the almond pieces stick out past the edges, or else they'll burn while baking. Bake at 400° F (200° C) for 25 minutes. The caramelized almonds should turn a deep brown. After the cookies have cooled, it's time to cut them. We chose to cut them into little rectangles. It's traditional to cut them into triangles, but this leads to a lot of crumbs. The ideal chocolate hazelnut bar will have a crispy almond layer and a crumbly base. To solve the problem of crumbling edges, dissolve 100 g_(4 oz) low-carb chocolate (or, if you don't have it, 80% cacao chocolate from the store) in a water bath and briefly dip the cut edges of the cookies into it. The result will not only look professionally made; it will also taste amazing!

My wife poured the crumbs into the leftover chocolate to make an instant snack!

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