If you have a soft spot for nuts, as I have, then I can guarantee you will love these Nussecken. These nut corners are a delicious combination of three layers - a buttery shortcrust pastry, apricot jam, and a crunchy nut topping. Lastly, they are dipped in chocolate making eating these a real treat for your senses.
What are Nussecken
Nussecken are delicious German nut bars. The name consists of two German words: "Nuss" is the word for the nut in German. "Ecken" is the word for corners. This popular treat is a fusion between a cookie bar and a cake. They can be found in bakeries across Germany and are a favorite amongst children.
These tasty triangles are laid: First a shortcrust cookie base (similar to shortbread), topped by a layer of apricot jam, and finished with a sweet nut mix. The sides are often decorated with dark chocolate to finish this decadent treat.
History
The first mention of Nussecken was in Bavaria around 1700. A baker Wilhelmus Branntwein from Nürenberg invented the dessert bar during the Polish occupation. The aim was to create a dessert that consisted of hazelnuts and flour, as he was short of ingredients during the occupation. And this is how the first nut corner was created.
In 1998 the nut corner made a comeback in Germany. The Eurovision contestant Guido Horn sang about his love for these cookie bars and shared his mother Lotti's recipe. Soon everyone was baking Nussecken again.
Pronunciation
Nussecken is pronounced "NUSS-ECKEN"
How to make Nussecken
Ingredients you will need:
- unsalted butter
- sugar
- 2 eggs medium size, at room temperature
- flour Germany type 405, UK plain flour, USA pastry flour
- baking powder (affiliate link)
- vanilla essence
- apricot jam
- nuts (I used ground almonds (affiliate link) and chopped hazelnuts (affiliate link))
- dark chocolate
What nuts can I use to make Nut Corners?
Hazelnuts are the traditional choice of nuts for these German dessert bars, followed by almonds. However, the following nuts also work well:
- Walnuts
- Pecan nuts
- Macadamia nuts
- Cashew nuts
It would recommend roasting them first to develop the flavor. They can be either finely ground or roughly chopped. I use a mixture of chopped and ground nuts for the best texture.
Are there alternatives to apricot jam for Nussecken?
The jam layer acts as "glue" to stick the nut mass to the cookie base. I think the traditional apricot jam goes best with nuts, however here are some alternatives:
- Peach jam
- Marmalade
- Cherry jam
Nussecken Recipe: Step by Step
- Preheat your oven to about 180°C/356°F.
- Line a baking tray with baking parchment or grease with butter.
- To make the shortcrust pastry, mix the butter, sugar, vanilla extract (affiliate link), and eggs with a hand or stand mixer until creamy. Add the flour and baking powder (affiliate link) and knead to a smooth dough.
- The dough should be quite soft now. Add it in little portions to our baking tray and then even out by pressing with your fingers until you achieve an even base. Alternatively, use a rolling pin (affiliate link) to even out the creases. Prick the base a few times with a fork, this will allow the steam to escape and the base to bake evenly.
- Spread the apricot jam evenly on top using the back of a spoon or spatula.
- In a saucepan, melt the butter and sugar. Add in the nuts while stirring continually. The mass should be thick and sticky
- Pour the mass over the apricot jam layer. Try to even out the surface by using a knife or spatula. This will ensure that bars bake evenly.
- Bake the bars in the oven for about 27-30 minutes. Then leave to cool briefly.
- It is important to cut the Nussecken while warm. After cooling they may be more brittle and are more likely to break. First, cut them into squares or rectangles and then slice them diagonally.
- Leave to cool completely. Do not discard the baking parchment as you might need it for later.
- Once your nut corners cooled down, you can melt the chocolate in a water bath or the microwave. Pour into a high container and dunk the corners into the chocolate. Place on the baking parchment to dry completely.
How to Serve
In Germany, you eat these nut corners as a snack at any time or serve them with a cup of coffee in the afternoon.
Storage Instructions
One of the best things about Nussecken are, that they store very well and keep for a long time. If you leave them in an airtight container they should keep fresh for about 3-4 weeks. They are great for getting ahead for parties.
You can freeze Nussecken without any problems. Just place them in portions into a freezer bag, and they will be ready for unexpected visitors.
More German Cakes with Hazelnuts
Did you try this recipe?
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Recipe
Authentic Nussecken (German nut corners)
Equipment
Ingredients
- ½ cups (125 g) butter
- ½ cups (100 g) sugar
- 2 eggs medium size, at room temperature
- 2 ½ cups (300 g) all-purpose flour Germany type 405, UK plain flour, USA pastry flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the nut topping
- 5 oz (150 g) apricot jam
- ¾ cups (125 g) granulated sugar
- ¾ cups (180 g) butter
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 ⅔ cups (200 g) ground almonds
- 1 ⅓ cups (200 g) chopped hazelnuts (affiliate link)
To decorate
- 1 cups (200 g) dark chocolate
Instructions
- Preheat your oven to about 180°C/356°F.
- Line a baking tray with baking parchment or grease with butter.½ cups butter
- To make the shortcrust pastry, mix the butter, sugar, vanilla extract (affiliate link) and eggs with a hand or stand mixer until creamy. Add the flour and baking powder (affiliate link) and knead to a smooth dough.½ cups sugar, 2 eggs, 2 ½ cups all-purpose flour, 1 teaspoon vanilla extract (affiliate link), ¾ cups butter, 1 teaspoon baking powder (affiliate link)
- The dough should be quite soft now. Add it in little portions to our baking tray and then even out by pressing with your fingers until you achieve an even base. Alternatively, you could also use a rolling pin (affiliate link) to even out the creases. Prick the base a few times with a fork, this will allow the steam to escape and the base to bake evenly.
- Spread the apricot jam evenly on top using the back of a spoon or spatula.5 oz apricot jam
- In a saucepan, melt the butter and sugar. Add in the nuts while stirring continually. You should get a thick nutty mass.¾ cups granulated sugar, 1 ⅔ cups ground almonds (affiliate link), 1 ⅓ cups chopped hazelnuts (affiliate link), 1 teaspoon vanilla extract (affiliate link)
- Pour the mass over the apricot jam layer. Try to even out the surface by using a knife or spatula. This will ensure that bars bake evenly.
- Bake the bars in the oven for about 27-30 minutes. Then leave to cool briefly.
- It is important to cut the Nussecken while warm as after they could down they might break. First cut them into squares or rectangles and then slice them diagonally.
- Leave to cool completely. Do not discard the baking parchment as you might need it for later.
- Once the nussecken cooled down, you can melt the chocolate in a water bath or the microwave. Pour into a high container and dunk the corners into the chocolate. Place on the baking tray to cool down completely.1 cups dark chocolate
Raji says
I baked it today. I didn’t have enough walnuts and almonds so I used cashew and pistachios. I baked it a bit longer as it was not done in 30 mins and obviously each oven is different so I baked it a bit longer. It turned out a bit dark but still it tastes good. Thanks ja for sharing. Can’t wait to try the other recipes:)
Marita Sinden says
Thank you Raji, I am glad it worked out. I never made them with cashew and pistachios but I bet it was delicious! Best Wishes Marita
Lenny says
It doesn’t specify the amount of sugar for the nut mixture
Marita says
Oh dear Lenny, thanks for pointing it out. I updated it now. Best Wishes Marita