If you’re looking to bake something irresistibly nutty, fruity, and chocolate-dipped, then you have to try Nussecken (German Nut Corners). Imagine a buttery shortbread base slathered in apricot jam, topped with a caramelly, crunchy layer of nuts, and finished with just the right touch of dark chocolate on its corners. This classic treat is beloved in Germany for good reason: every bite offers layers of contrasting textures and flavors, making it nearly impossible to stop at just one. Whether you’re sharing them over coffee or wrapping them as delicious gifts, Nussecken (German Nut Corners) will quickly become one of your most requested homemade bakes.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Nussecken (German Nut Corners) lies in how just a handful of ingredients come together to create something special. Each element contributes its own depth—richness from butter, brightness from jam, and irresistible crunch from nuts. Here’s what you’ll need and why it matters:
- All-purpose flour: Gives the shortbread base structure while keeping it tender and crumbly.
- Granulated sugar: Sweetens the dough and the nut topping, providing a gentle crunch and caramelization.
- Vanilla extract: Adds aromatic warmth to the base, making the flavors sing.
- Baking powder: Offers just a hint of lift, ensuring the base isn’t too dense.
- Salt: Enhances all the other flavors and balances the sweetness.
- Large egg: Binds the dough for a cohesive shortbread layer.
- Unsalted butter (softened, divided): A key player in both the base and topping—rich, creamy, and all about that melt-in-your-mouth texture.
- Apricot jam: The traditional layer that brings a pop of sweet-tart fruitiness and beautiful color.
- Unsalted butter (for topping): Helps bind the nuts and creates that delectable caramel-like finish.
- Granulated sugar (for topping): Sweetens and caramelizes the nut topping just right.
- Water: Helps dissolve the sugar for a smooth, spreadable nut layer.
- Finely chopped hazelnuts or walnuts: Delivers rich, toasty depth and nutty bite—choose your favorite, or use a mix!
- Dark chocolate (for dipping): Lends a dramatic finish and that classic candy-like snap to every corner.
How to Make Nussecken (German Nut Corners)
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C). Line a rimmed baking sheet (about 10×15 inches) with parchment paper. This step ensures easy removal and helps prevent sticking, so you can pop out those perfect nut corners later with ease!
Step 2: Make the Shortbread Base
In a medium mixing bowl, combine your flour, 1/2 cup granulated sugar, baking powder, and salt. Add the egg, vanilla extract, and 3/4 cup softened butter. Use a spoon or your fingertips to mix everything until a soft, smooth dough forms. Press this dough evenly into your prepared baking sheet—don’t worry if it seems a bit thin; it will puff up perfectly while baking!
Step 3: Add the Apricot Jam Layer
Warm the apricot jam just a bit (a few seconds in the microwave does the trick) so it spreads smoothly. Use an offset spatula or the back of a spoon to gently spread the jam all over the shortbread base. This lovely, glistening fruit layer is what sets Nussecken (German Nut Corners) apart from any ordinary bar cookie.
Step 4: Prepare and Add the Nut Topping
In a saucepan over medium heat, melt 1 cup butter with 1 cup sugar and the water, stirring until the sugar completely dissolves and the mixture is smooth. Take it off the heat and stir in the chopped nuts. Let the mixture cool for about 5 minutes so it thickens up a bit. Then, gently spread this nutty mixture evenly over the jam layer.
Step 5: Bake the Nussecken (German Nut Corners)
Pop the whole tray into your preheated oven and bake for 25 to 30 minutes, until the top is golden brown and bubbly. The aroma in your kitchen will be heavenly! Let everything cool completely in the baking pan—this patience pays off, trust me.
Step 6: Slice, Dip, and Set
Once cool, use a sharp knife to cut the slab into squares, then slice each square diagonally into triangles. Melt your dark chocolate (either in a double boiler or gently in the microwave), then dip one or two corners of each triangle in the glorious chocolate. Lay the dipped Nussecken (German Nut Corners) on parchment paper and wait until the chocolate is set before serving or storing.
How to Serve Nussecken (German Nut Corners)
Garnishes
A simple dusting of powdered sugar right before serving adds an elegant snowy look, or try a sprinkle of extra crushed nuts on the still-wet chocolate for a little extra crunch and color. If you’re feeling festive, a few candied orange peels arranged on the platter will brighten things up.
Side Dishes
Pair Nussecken (German Nut Corners) with strong, hot coffee or tea—these bars are famously perfect with an afternoon beverage. They also look absolutely stunning alongside a bowl of fresh berries, which brings out their fruity notes beautifully.
Creative Ways to Present
If you’re gifting or serving at a party, stack the Nussecken (German Nut Corners) in a clear cellophane bag tied with a ribbon, or arrange them in little cupcake liners on a festive platter. Another fun touch: drizzle a bit of extra chocolate over the top in zig-zag patterns for a bakery-style flourish!
Make Ahead and Storage
Storing Leftovers
Store any leftover Nussecken (German Nut Corners) in an airtight container at room temperature. They’ll stay deliciously crisp for up to a week, and the flavors actually meld and improve after a day or two.
Freezing
These treats freeze beautifully. Layer them between sheets of parchment in a freezer-safe container, and they’ll be ready for you anytime over the next three months. Just thaw at room temperature before enjoying.
Reheating
While they don’t need reheating, you can certainly warm a Nussecken (German Nut Corners) very gently in the microwave for 10–15 seconds to wake up the chocolate and jam a bit for that fresh-baked sensation.
FAQs
Can I use a different type Dessert
Absolutely! While hazelnuts and walnuts are traditional, pecans or almonds work beautifully, too. Just be sure to chop them finely so you get an even layer that bakes up crisp.
What if I don’t have apricot jam?
No worries—just use your favorite fruit jam. Raspberry and red currant are popular alternatives and add their own unique twist. Apricot is most classic for true Nussecken (German Nut Corners) aficionados.
How do I keep my shortbread base from getting soggy?
Press the dough evenly and don’t overdo it with the jam layer. Because the nut topping is caramelized, it helps seal in the fruity middle and keeps everything crisp.
Can I make Nussecken (German Nut Corners) gluten-free?
Sure! Substitute a good-quality all-purpose gluten-free flour blend for the wheat flour. Keep an eye on the dough texture and adjust with a tad more flour if needed.
What’s the best way to cut perfect triangles?
Use a large, sharp chef’s knife and wait until the bars are fully cooled. First, cut into even squares, then slice each square in half diagonally to create ultra-neat triangles.
Final Thoughts
Baking Nussecken (German Nut Corners) is like sending a little bit of German café magic right into your kitchen. Whether you keep them all to yourself or share with friends, they’re bound to bring happiness and plenty of compliments. Give the recipe a try—you’ll love how easy, delicious, and downright charming these nutty triangles are!
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Nussecken (German Nut Corners) Recipe
- Total Time: 1 hour
- Yield: 24 nut corners 1x
- Diet: Vegetarian
Description
Nussecken, also known as German Nut Corners, are delightful pastry treats with layers of buttery dough, apricot jam, nutty topping, and a chocolate finish. These traditional German cookies are perfect for any occasion and are sure to satisfy your sweet tooth.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- 1 large egg
- 3/4 cup unsalted butter, softened
Topping:
- 3/4 cup apricot jam
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons water
- 2 cups finely chopped hazelnuts or walnuts
- 6 ounces dark chocolate, chopped (for dipping)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Dough: In a bowl, mix flour, sugar, baking powder, salt, egg, vanilla, and 3/4 cup butter. Press dough into the baking sheet.
- Add Jam: Warm apricot jam and spread over the dough.
- Make Topping: Melt 1 cup butter, 1 cup sugar, and water. Stir in nuts and spread over jam.
- Bake: Bake for 25-30 minutes until golden. Cool and cut into triangles.
- Add Chocolate: Melt chocolate, dip corners of triangles, and let set.
Notes
- Store in an airtight container for up to a week.
- Apricot jam is traditional but you can use any flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 16g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
