Quick Recipe Version (TL;DR)
Quick Ingredients
- 250 g (2 cups) all-purpose flour
- 80 g (1/3 cup + 1 tbsp) sugar
- 1 tsp baking powder, pinch of salt
- 1 tsp vanilla extract
- 1 large egg
- 350 g unsalted butter total (150 g for base, 200 g for nut topping)
- 150 g (about 1/2 cup) apricot jam
- 200 g (1 cup) sugar for topping
- 3 tbsp honey, 2 tbsp water
- 300 g (about 2 1/2 cups) ground hazelnuts
- 100 g (about 3/4 cup) chopped hazelnuts (optional but recommended)
- 200 g (7 oz) dark chocolate (60–70% cocoa), for dipping
Do This
- 1. Preheat oven to 180°C / 350°F. Line a 30 × 40 cm (about 12 × 16 inch) rimmed baking sheet with parchment.
- 2. Make shortcrust: mix flour, baking powder, sugar, salt; rub in 150 g cold butter, then add egg and vanilla. Press dough evenly into pan and prick with a fork.
- 3. Warm apricot jam slightly and spread in a thin, even layer over the dough.
- 4. For nut topping, melt 200 g butter with 200 g sugar, honey, and water. Simmer 1–2 minutes, then stir in ground and chopped hazelnuts and vanilla.
- 5. Spread warm nut mixture evenly over jam. Bake 18–22 minutes until deep golden at the edges. Cool completely.
- 6. Trim edges if desired. Cut into rectangles, then cut each rectangle diagonally into triangles.
- 7. Melt dark chocolate. Dip one or two corners of each triangle, let excess drip off, and set on parchment until chocolate firms.
Why You’ll Love This Recipe
- Classic German bakery flavor at home: buttery shortcrust, fruity jam, caramelized hazelnuts, and rich dark chocolate.
- Perfect make-ahead treat: they keep beautifully and even taste better the next day.
- Easy to share: one tray gives plenty of neat, portable pieces for gifts, parties, or cookie platters.
- Flexible and forgiving: you can swap nuts or jam flavors and still get fantastic results.
Grocery List
- Produce: None
- Dairy: Unsalted butter (about 350 g / 3 sticks)
- Pantry: All-purpose flour, granulated sugar, baking powder, salt, vanilla extract, large egg, apricot jam, honey, water, ground hazelnuts, chopped hazelnuts, dark chocolate (60–70% cocoa)
Full Ingredients
For the Shortcrust Base
- 250 g all-purpose flour (2 cups, spooned and leveled)
- 1 tsp baking powder
- 80 g granulated sugar (1/3 cup + 1 tbsp)
- 1 pinch fine salt
- 1 tsp vanilla extract (or 1 packet vanilla sugar, about 8 g)
- 1 large egg, at room temperature
- 150 g unsalted butter, cold and cut into small cubes (about 2/3 cup or 1 1/3 sticks)
For the Jam Layer
- 150 g apricot jam or preserves (about 1/2 cup), preferably smooth
For the Caramelized Hazelnut Topping
- 200 g unsalted butter (about 14 tbsp or 7 oz)
- 200 g granulated sugar (1 cup)
- 3 tbsp honey (about 60 g)
- 2 tbsp water (30 ml)
- 300 g ground hazelnuts (about 2 1/2 cups, finely ground or very finely chopped)
- 100 g chopped hazelnuts (about 3/4 cup; can substitute slivered almonds for part or all)
- 1 tsp vanilla extract
- 1 small pinch salt (to balance sweetness)
For the Chocolate Dipping
- 200 g dark chocolate, 60–70% cocoa (about 7 oz; chopped or in chips)
- 1 tsp neutral oil (such as sunflower or canola; optional, for a slightly softer, shinier dip)
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Preheat your oven to 180°C / 350°F with a rack in the middle. Line a 30 × 40 cm (about 12 × 16 inch) rimmed baking sheet or shallow jelly roll pan with parchment paper. Let the parchment hang over two sides for easy lifting later, and lightly grease the parchment if your pan tends to stick.
Set the prepared pan aside while you make the shortcrust base.
Step 2: Make the buttery shortcrust base
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter cubes. Using your fingertips, a pastry cutter, or two knives, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
Add the egg and vanilla. Mix with a fork or your hands until the dough starts to clump together. It may seem crumbly at first, but keep gently pressing and kneading just until it forms a soft dough that holds together. Avoid overworking it, so the crust stays tender.
Transfer the dough to the prepared pan. Crumble it evenly over the surface, then press it firmly into an even layer using your hands or the bottom of a measuring cup. Try to get the thickness as uniform as possible, especially into the corners. Prick the surface all over with a fork to prevent puffing.
Step 3: Add the apricot jam layer
Place the apricot jam in a small saucepan or microwave-safe bowl and gently warm it until it is spreadable (do not boil; just loosen it). This makes it much easier to spread without disturbing the dough.
Spoon the warm jam onto the shortcrust base and spread it in a very thin, even layer all the way to the edges. It should lightly coat the dough rather than form a thick jam layer; the goal is a subtle fruity note that ties the rich nuts and buttery base together.
Step 4: Cook the caramelized hazelnut topping
In a medium saucepan over medium heat, combine the 200 g butter, 200 g sugar, honey, and water. Stir occasionally as the butter melts and the sugar dissolves.
Once the mixture is fully melted and starting to bubble, let it gently simmer for 1–2 minutes, stirring frequently. It should look glossy and slightly thickened but not deeply caramelized.
Remove the pan from the heat and immediately stir in the ground hazelnuts, chopped hazelnuts, vanilla, and a pinch of salt. Mix well until all the nuts are evenly coated and you have a thick, spreadable mixture. If it seems too stiff, add 1–2 teaspoons of water; if too runny, stir in a tablespoon or two of additional ground nuts.
Step 5: Spread the nut mixture and bake
While the nut mixture is still warm and spreadable, spoon it over the jam-covered base. Use an offset spatula or the back of a spoon to gently spread it into an even layer, pressing lightly so it adheres to the jam. Try not to disturb the jam underneath.
Place the pan in the preheated oven and bake for 18–22 minutes, until the nut layer is a deep golden brown and the edges are slightly darker and crisp-looking. The center should be set but still a little soft; it will firm up as it cools.
Remove from the oven and place the pan on a wire rack. Allow the slab to cool completely in the pan, at least 1 hour. Cutting while warm will cause the topping to slide off, so be patient here.
Step 6: Cut into classic nut corners
Once fully cool, you can trim a thin strip (about 0.5 cm / 1/4 inch) from all four edges for cleaner, more even pieces. This step is optional but makes the finished triangles look more bakery-style.
Using a large, sharp knife, cut the slab into rectangles first, then into triangles:
- Cut into 6 equal strips along the short side, then cut each strip into 4 rectangles.
- Cut each rectangle diagonally to form 2 triangles (nut corners).
You should end up with about 24 nut corners. If the topping is very firm, use a sawing motion and wipe the knife clean between cuts.
Step 7: Dip the corners in dark chocolate
Place the dark chocolate and neutral oil (if using) in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), or melt gently in the microwave in 15–20 second bursts, stirring between each. Heat just until melted and smooth; do not overheat.
Line a tray with parchment paper. Working one piece at a time, dip one or two corners of each triangle into the melted chocolate, letting the excess drip back into the bowl. For a cleaner look, you can scrape the bottom lightly against the edge of the bowl.
Set the dipped nut corners on the parchment-lined tray. Allow the chocolate to set at room temperature (or refrigerate briefly if your kitchen is warm) until firm to the touch. Once set, they are ready to serve or store.
Pro Tips
- Use fresh nuts: Hazelnuts can turn rancid quickly. Smell and taste them before using; they should smell sweet and nutty, never bitter.
- Control thickness: Spreading the base and nut layer evenly is key. Thick patches can bake unevenly and be harder to cut.
- Cool completely before cutting: This is essential for neat triangles. If in doubt, chill the entire slab for 20–30 minutes before slicing.
- Neater chocolate dipping: Use a tall, narrow container for the melted chocolate so the level is deeper. This makes dipping corners easier and cleaner.
- Plan ahead: Nussecken actually taste better after resting a day, as the flavors meld and the texture settles into that perfect chewy-but-crisp balance.
Variations
- Almond or mixed-nut corners: Replace part or all of the hazelnuts with ground almonds, walnuts, or a mix. The technique stays the same; just keep the total nut weight similar.
- Orange-apricot twist: Stir 1–2 tsp finely grated orange zest into the jam or nut mixture for a bright citrus note that pairs beautifully with the dark chocolate.
- Extra chocolate lovers’ version: Spread a very thin layer of melted dark chocolate over the cooled base before adding the jam, then continue as directed for a subtle chocolate bite throughout.
Storage & Make-Ahead
Once the chocolate is fully set, store the nut corners in an airtight container at cool room temperature for up to 7–10 days. Place parchment between layers to prevent sticking or smearing of chocolate. They also freeze very well: arrange in a single layer on a tray to freeze, then transfer to a freezer-safe container or bag with parchment between layers. Freeze for up to 2–3 months. Thaw at room temperature in the closed container to prevent condensation on the chocolate.
You can also make components ahead: the shortcrust dough can be wrapped and refrigerated for up to 2 days, or frozen for 1 month. Let it soften just enough to press into the pan. The baked, undipped slab can be baked a day in advance, then cut and dipped in chocolate the next day.
Nutrition (per serving)
Approximate values per nut corner (based on 24 pieces): about 240–260 calories, 17–19 g fat, 20–22 g carbohydrates, 2–3 g protein, and 14–16 g sugar. These numbers are estimates and will vary with exact ingredients (especially chocolate percentage and nut type).
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