If you’ve ever wandered into a cozy German bakery and caught the scent of toasted nuts and buttery pastry, you may have already fallen in love with Nussecken German Nut Corners. This delightful treat is all about textures and contrasts: a tender shortcrust base, a slathering of tart apricot jam, a layer of caramelized nuts, and finally—those irresistible chocolate-dipped tips. Whether you’re baking for a holiday, a potluck, or just a sweet afternoon pick-me-up, these nutty triangles are a joy to make and to share.
Ingredients You’ll Need
The beauty of Nussecken German Nut Corners is that the ingredients are simple, familiar, and each one has a starring role. Every layer, from jammy sweetness to crunchy topping, comes together through thoughtful choices, so let’s celebrate what goes into this beloved recipe:
- All-purpose flour: The backbone of your base, providing structure and that tender, bakery-style crumb.
- Baking powder: A touch of lift, ensuring your crust doesn’t get too dense.
- Granulated sugar (divided): Both in the dough and in the nut layer for balanced sweetness and crispy caramelization.
- Vanilla extract: Infuses the crust with gentle warmth and complexity.
- Large egg: Binds everything together and adds richness to the shortcrust base.
- Unsalted butter, softened and divided: Adds sumptuous flavor and helps create both the soft base and the shiny nut topping.
- Apricot jam: Offers bright, tangy contrast to all the richness—a signature touch in classic Nussecken German Nut Corners.
- Water: Helps dissolve the sugar and honey in your nut layer for a glossy coating.
- Honey: Brings subtle floral notes and an extra chew in the nut topping.
- Finely chopped hazelnuts or mixed nuts: The star ingredient! Use your favorite blend for that time-honored crunch.
- Dark chocolate, chopped (for dipping): Melts decadently to coat each corner, adding a finishing flourish that’s both pretty and delicious.
How to Make Nussecken German Nut Corners
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting a bit of it hang over the edges for easy lifting later. This little prep step prevents sticking and ensures your Nussecken German Nut Corners release perfectly every time.
Step 2: Make the Shortcrust Base
In a large mixing bowl, combine the flour, baking powder, ½ cup of the sugar, vanilla extract, egg, and ½ cup of softened butter. Work the mixture with clean hands or a mixer until a smooth, soft dough forms. Press this dough evenly into the bottom of your prepared pan, creating a compact layer with no gaps.
Step 3: Add the Apricot Jam
Warm your apricot jam for just a few seconds in the microwave or a small saucepan until it loosens up. Then gently spread a thin, even layer of jam over the entire surface of the dough. This cheerful burst of fruit will complement the richness of the nuts later on.
Step 4: Cook the Nut Topping
In a medium saucepan, melt the remaining ¼ cup butter together with 1 cup sugar, water, and honey over medium heat. Stir often until the butter has completely melted and the sugar feels dissolved. Remove from the heat and fold in your finely chopped hazelnuts or nut mixture, coating every piece. This is what gives the Nussecken German Nut Corners their signature chew and golden sheen.
Step 5: Assemble and Bake
Carefully spread the warm nut mixture over the jam-covered dough, pressing gently to form an even layer. Slide the pan into your preheated oven and bake for 25 to 30 minutes, or until the topping turns a deep golden brown and the corners start to look crisp. Allow the pan to cool completely on a wire rack before the next step—it’s hard to wait, but worth it!
Step 6: Slice into Triangles
Once totally cool (and a quick chill in the fridge helps!), lift the slab gently from the pan using the parchment. Cut into neat squares, then slice each square diagonally to form perfect triangles. Aim for 24 pieces—each one a little work of art!
Step 7: Dip in Chocolate
Melt your chopped dark chocolate gently in a heatproof bowl (either in the microwave at low intervals or over a pot of simmering water). Dip one or two corners of each triangle into the silky chocolate, letting any excess drip off. Place the triangles onto a clean sheet of parchment and let them sit until the chocolate is fully set.
How to Serve Nussecken German Nut Corners
Garnishes
Once the chocolate has set, I love sprinkling a few reserved chopped nuts or even a pinch of flaked sea salt on top of the chocolate-dipped corners. It not only looks fantastic, but adds a sophisticated little pop when you take a bite into the Nussecken German Nut Corners.
Side Dishes
These crunchy, chocolatey treats pair beautifully with a hot cup of coffee, a frothy cappuccino, or a soothing mug of black tea. They’re also wonderful alongside a dollop of whipped cream or vanilla ice cream for an effortless dessert plate.
Creative Ways to Present
You can stack Nussecken German Nut Corners on a tiered cake stand for a festive dessert buffet, or wrap them in clear cellophane bags to gift as homemade treats. For a truly playful twist, drizzle a bit of white chocolate across the dark tips for extra visual flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Nussecken German Nut Corners in an airtight container at room temperature, where they’ll stay delicious for up to 5 days. The flavors often deepen over time, making the second or third day especially irresistible!
Freezing
If you want to make them ahead, Nussecken German Nut Corners freeze beautifully. Once the chocolate has set, layer the triangles between sheets of parchment paper in a freezer-safe container. They’ll be good for up to 2 months—just let them thaw at room temperature before serving.
Reheating
There’s no need to reheat these bars, as they’re best enjoyed at room temperature. But if you want to revive that freshly-baked aroma, let frozen bars defrost and then let them rest uncovered at room temp for about 10 minutes before serving.
FAQs
Can I use a different type Dessert
Absolutely! While apricot is traditional and brings a lovely tang, feel free to try raspberry, red currant, or even plum jam for a unique twist. Just choose one that isn’t too runny so your layers hold together well.
Are Nussecken German Nut Corners gluten-free?
The classic recipe is made with all-purpose wheat flour, but you can experiment with a good-quality 1:1 gluten-free baking blend if you need a wheat-free version.
Which nuts are best for the topping?
Hazelnuts are the traditional choice, but I’ve had delicious results with walnuts, almonds, or a mixture of your favorites. Toasting the nuts lightly before using them intensifies the flavor even more.
How do I keep the chocolate from smudging?
Let the chocolate set completely—this takes about 30 minutes at room temperature, or quicker in the fridge. Once set, it shouldn’t smudge or transfer when stacking or wrapping the bars.
Can I make Nussecken German Nut Corners in advance for a party?
Yes, and they actually keep beautifully for days! This makes them an ideal make-ahead dessert, so you can focus on enjoying your guests instead of last-minute baking.
Final Thoughts
Baking up a batch of Nussecken German Nut Corners is a wonderful way to bring a taste of Europe into your own kitchen. The layers of flavor, the satisfying crunch, and the chocolate finish combine for an unforgettable homemade treat. Give this recipe a try—you’ll be amazed at how quickly they disappear and how many smiles they bring!
Print
Nussecken German Nut Corners Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 triangles
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Nussecken, or German Nut Corners, are delightful triangular treats with a buttery base, apricot jam, a crunchy nut topping, and a chocolate finish. These traditional German desserts are perfect for any occasion.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup unsalted butter, softened and divided
Filling:
- 3 tablespoons apricot jam
Nut Topping:
- 1 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons honey
- 1 ½ cups finely chopped hazelnuts or mixed nuts
Chocolate Coating:
- 6 oz dark chocolate, chopped
Instructions
- Preheat the oven: to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Prepare the dough: In a mixing bowl, combine the flour, baking powder, ½ cup sugar, vanilla extract, egg, and ½ cup softened butter. Mix until a smooth dough forms. Press the dough into the pan.
- Add the jam: Warm the apricot jam and spread it over the dough.
- Make the nut topping: Melt butter, sugar, water, and honey in a saucepan. Fold in the nuts and spread the mixture over the jam.
- Bake: for 25–30 minutes until golden brown. Cool, then cut into triangles.
- Coat with chocolate: Melt the dark chocolate and dip the corners of each triangle. Let the chocolate set.
Notes
- You can use almonds, walnuts, or a nut mix instead of hazelnuts.
- Chilling the bars briefly before cutting can make slicing easier.
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