MAKE THE PASTRY: Combine sugar and soft butter in the bowl of a stand mixer and beat until light and fluffy. Add the eggs, one at a time and beat until well combined. Sift over the flour, baking powder and salt, then run the mixer on low until the mixture comes together in a soft, smooth dough. Wrap in cling film and chill for 20 minutes.

PREPARE THE NUT TOPPING: Heat the oven to 180°C / 350°F/ Gas 4 with a rack in the lower third. Melt the butter in a saucepan over medium heat, then add the sugars and 4 tablespoons of water and stir until well combined. Stir through the hazelnuts, then remove from the heat.

ROLL OUT PASTRY: Roll out the shortbread crust to fit a baking sheet of approximately 30x40cm (you may find rolling it out between two sheets of baking paper or clingfilm easiest). Line a baking tray with a sheet of baking paper and place the pastry on top.

ADD TOPPINGS: Spread the pastry evenly with the apricot jam, then spoon the nut mixture on top of the jam, using your fingers to press it down gently and evenly across the whole surface. Bake in the preheated oven for 30 minutes until golden brown.

COOL: Allow the Nussecken to cool for 5 minutes, then use a sharp knife to cut into squares and then diagonally into triangles. Allow to cool completely on a wire rack before the next step.

DIP IN CHOCOLATE: Melt two-thirds of the chocolate in a heat-proof bowl set over a saucepan of simmering water. Stir through the remaining third of the chocolate until melted, then remove from the heat. Dip the two long corners of each triangular Nussecke in the melted chocolate, then place on a tray lined with baking parchment paper to allow the chocolate-dipped corners to set.