Name: Nussecken (German Nut Corners) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: German
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1 pinch of salt; 1 large egg; 7 tablespoons unsalted butter (cold, cut into pieces); 3/4 cup apricot jam; 3/4 cup unsalted butter; 3/4 cup granulated sugar; 2 tablespoons water; 2 tablespoons vanilla sugar (or 2 teaspoons vanilla extract); 2 1/2 cups chopped hazelnuts or mixed nuts; 6 oz dark chocolate (for dipping)

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If you’re hunting for a treat that feels comfortingly homemade yet irresistibly elegant, Nussecken (German Nut Corners) are truly your golden ticket. These buttery layered bars—featuring an apricot jam undercurrent, a caramelized nut topping, and crisp corners dipped in rich dark chocolate—bring together everything you adore in a classic European bake. Whether you whip up a batch for a holiday table, a cozy afternoon coffee, or just because you’re craving something special, Nussecken (German Nut Corners) will reward you with unbeatable flavor and old-world charm every single time.

Nussecken (German Nut Corners) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Nussecken (German Nut Corners) lies in how simple, quality ingredients transform into something far greater than the sum of their parts. Each ingredient truly serves a purpose—building layers of taste, crispness, and a little bit of irresistible gooeyness.

All-purpose flour: The backbone of the dough, providing structure and a tender crumb for the base.
Granulated sugar: Sweetens both the base and topping, helping caramelize the nuts as they bake.
Baking powder: Give the base just enough lightness so it isn’t dense.
Pinch of salt: Balances sweetness and brings out all the flavors.
Large egg: Binds the base dough and adds richness.
Cold unsalted butter (7 tablespoons): Essential for a crumbly, melt-in-your-mouth shortbread crust.
Apricot jam: A tart, fruity layer that wakes up all the sweet and nutty notes—feel free to try raspberry for a twist!
Unsalted butter (3/4 cup): Used in the nut topping for that luxurious caramelized finish.
Granulated sugar (3/4 cup): Makes the nut layer perfectly sweet and glossy.
Water: Helps dissolve sugar into the butter mixture so the nut topping holds together.
Vanilla sugar or vanilla extract: Adds aromatic warmth to the nutty topping.
Chopped hazelnuts or mixed nuts: The classic crunch—hazelnuts reign in Germany, but almonds or walnuts are wonderful too.
Dark chocolate: Melting and dipping the corners elevates each Nussecke to “just one more, please!” status.

How to Make Nussecken (German Nut Corners)

Step 1: Prepare Your Pan and Preheat the Oven

First things first: Get your oven heating to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving enough extra on the sides for easy lifting later. This will guarantee your Nussecken (German Nut Corners) come out with crisp edges and no sticking anxiety.

Step 2: Mix and Press the Dough

In a large bowl, combine the flour, sugar, baking powder, salt, the egg, and the 7 tablespoons of cold butter pieces. Use your fingers or a pastry cutter to work everything into a smooth, cohesive dough. Press this dough firmly and evenly into your prepared pan. It should cover the entire base in a thin, even layer—a satisfying blank canvas!

Step 3: Spread the Apricot Jam

With an offset spatula or the back of a spoon, gently spread the apricot jam over the unbaked base. Don’t worry if it looks rustic; the jam melts and spreads even further while baking, ensuring every bite of Nussecken (German Nut Corners) gets a hint of sunshiny tartness.

Step 4: Make the Nut Topping

In a saucepan over medium heat, melt 3/4 cup unsalted butter. Add the 3/4 cup sugar, water, and vanilla sugar (or extract), stirring until the mixture is bubbling and the sugar is mostly dissolved. Take the pan off the heat and stir in those glorious chopped nuts. The mixture will be glossy, fragrant, and utterly spoon-lickable—try to resist eating it all before it reaches the pan!

Step 5: Layer and Bake

Dollop and spread the nut mixture evenly over the jam layer, smoothing it out so every bite gets some nutty crunch. Slide the pan into your hot oven and bake for 25–30 minutes, or until the top is golden and the edges just begin to caramelize. Breathe in that toasty, vanilla-scented aroma: this is what happiness smells like!

Step 6: Cool and Slice

Patience, my friend—let the bars cool completely in the pan for the cleanest slices. Lift them out using the parchment and cut into neat squares, then halve each square diagonally for that signature Nussecken (German Nut Corners) triangle. A little chill time in the fridge helps keep the edges extra sharp.

Step 7: Dip in Chocolate

Finally, melt the dark chocolate in a small bowl (the microwave or a double boiler both work perfectly). Dip the tips of each triangle into the chocolate, letting any excess drip off, and set them on parchment to firm up. This step transforms your Nussecken (German Nut Corners) from homey bars into truly festive little jewels.

How to Serve Nussecken (German Nut Corners)

Garnishes

For an extra flourish, sprinkle a tiny pinch of flaky sea salt or chopped toasted nuts onto the chocolate just before it sets. Or, dust a little powdered sugar for that irresistible snowy effect—especially if serving during the holidays.

Side Dishes

Nussecken (German Nut Corners) are absolute coffee companions and shine brightest alongside a strong cup of espresso or a creamy cappuccino. For something a touch more decadent, serve them with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Creative Ways to Present

Stack them in a pyramid on a serving platter for an eye-catching dessert buffet centerpiece, or tuck them into cellophane bags tied with ribbon for heartfelt edible gifts. You can even pack them into a beautiful tin to bring a touch of Germany to your next picnic or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Nussecken (German Nut Corners) have an almost magical ability to stay fresh for days. Simply store them in an airtight container at room temperature, separating layers with parchment to prevent sticking. They’ll hold their sensational crunch for up to a week—if they last that long!

Freezing

Once completely cooled and set, pop your Nussecken (German Nut Corners) into a freezer-safe container, again using parchment between layers if needed. They freeze beautifully for up to 2 months, ready to thaw whenever a sweet craving strikes or unexpected guests arrive.

Reheating

While these treats are divine at room temperature, you can gently rewarm them in a low oven (about 275°F for 5–8 minutes) if you enjoy your Nussecken with a hint of warmth and melting chocolate on top. Avoid microwaving to keep the chocolate glossy and the base crisp.

FAQs

Can I use different nuts for Nussecken (German Nut Corners)?

Absolutely! While hazelnuts are traditional (and delicious), walnuts, almonds, or even pecans work beautifully. Use a single type Dessert.

What’s the best substitute for apricot jam?

Raspberry jam is a fabulous alternative, lending a deeper fruitiness and gorgeous color. Plum or even cherry preserves can give you a fun, tangy twist too.

How can I get cleaner slices when cutting?

Letting the Nussecken (German Nut Corners) cool completely—or even giving them a brief chill in the fridge—makes them much easier to cut cleanly into triangles. Use a sharp knife and wipe it between cuts for those picture-perfect edges.

Can I make these gluten-free?

Try swapping in a good-quality 1:1 gluten-free flour blend—the crumb may be a bit more delicate, but the flavor remains outstanding. Just double-check that your baking powder is gluten-free as well.

How long do Nussecken (German Nut Corners) stay fresh?

Stored in an airtight container at room temperature, they keep happily for up to 7 days. If you need to keep them even longer, freezing is the way to go—just let them come back to room temperature before serving.

Final Thoughts

Few treats are as crowd-pleasing or as nostalgically heartwarming as Nussecken (German Nut Corners). Whether you’re baking for a special celebration or just reveling in a quiet cup of coffee at home, these bars add pure joy to every bite. Don’t wait for a holiday—make a batch and let that chocolate-dipped, nutty happiness brighten your day!

Nussecken (German Nut Corners) Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 55 minutes
Yield: 24 triangles 1x
Diet: Vegetarian

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Description

Nussecken, also known as German Nut Corners, are delightful treats perfect for any occasion. These buttery shortbread triangles are filled with a sweet apricot jam and a crunchy hazelnut topping, then dipped in dark chocolate. They are a popular choice for holiday gatherings and afternoon tea.

Ingredients

Scale

Shortbread Base:

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 pinch of salt
1 large egg
7 tablespoons unsalted butter (cold, cut into pieces)

Nut Topping:

3/4 cup apricot jam
3/4 cup unsalted butter
3/4 cup granulated sugar
2 tablespoons water
2 tablespoons vanilla sugar (or 2 teaspoons vanilla extract)
2 1/2 cups chopped hazelnuts or mixed nuts

Chocolate Coating:

6 oz dark chocolate (for dipping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
Prepare the shortbread base: In a mixing bowl, combine flour, sugar, baking powder, salt, egg, and 7 tablespoons of cold butter. Knead into a smooth dough and press evenly into the prepared pan.
Add the apricot jam: Spread the apricot jam evenly over the dough.
Make the nut topping: In a saucepan, melt 3/4 cup butter with 3/4 cup sugar, water, and vanilla sugar. Stir in the chopped nuts and mix well. Spread the nut mixture over the jam layer evenly.
Bake: Bake for 25–30 minutes or until golden brown.
Cut and dip: Allow to cool completely, then cut into squares and then diagonally into triangles. Melt the dark chocolate and dip the corners of each triangle. Place on parchment to set.