Nussecken – German Nut Corners

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Classic German Nussecken, also known as nut corners, made with fragrant toasted hazelnuts, apricot jam, and chocolate glaze! An easy sweet mini nut bar recipe to make at home.

Nussecken is a popular German dessert. They are incredibly delicious, sweet, nutty, juicy, chocolatey, fruity, and crunchy – what more could you ask for?

You can serve them with coffee, tea, or take them to any party. The recipe is super easy to make, vegan, and can be easily prepared in advance.

If you store them in the refrigerator, they taste even after 4 days as if freshly baked. I love to eat them straight out of the fridge when the chocolate glaze is still hard and crunchy! 😉

Nut triangles are a common good among German bakeries. The base consists of a buttery shortbread (in this case egg- and dairy-free) spread with a thin layer of apricot jam. On top comes a sticky mixture of hazelnuts, sugar, and butter. Once baked, they are super fragrant and crispy!

Hazelnut Topping

Most recipes call for a mixture of ground nuts. However, I do think they taste even better with coarsely chopped hazelnuts. Pulse them a few times in the food processor or chop them using a knife. Using chopped instead of ground nuts gives them a better flavor and provides for more crunch.

In the end, the choice is yours. Whether you prefer ground or coarse nuts, hazelnuts, walnuts, almonds, or a nut blend – this recipe is super adjustable to your taste.

How To Make German Nut Corners

Read through this visual step-by-step guide with lots of extra tips!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

Dough

• Mix vegan butter and sugar in a bowl using a stand or hand mixer until creamy (2-3 minutes).
• Add the flour, cornstarch, baking powder, salt, milk, and vanilla extract. Mix for another minute until it comes together to a dough.

• Place the dough on a floured surface and roll it into a rectangle (~2inch/0.5cm thick). Transfer on a parchment paper-lined baking sheet/dish.

• Evenly spread the apricot jam on top.

• Preheat the oven to 355°F (180°C).

Nut Topping

• Add the hazelnuts to a food processor and pulse a few times until coarse.
• In a small saucepan over medium heat, bring the butter, sugar, water, and vanilla extract to melt. Add chopped hazelnuts and cook for 5 minutes, stirring occasionally.

• Evenly spread it over the jam. Bake for 20-25 minutes in the preheated oven.

• Take it out of the oven and allow to cool for 10 minutes on the baking sheet. Now, cut it still warm into 16 triangles.

This is how to cut them: First, cut lengthwise in half. Now, cut into 8 squares and half each square diagonally. I recommend using a serrated knife.

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• Let them cool completely on a cooling rack.

Chocolate Glaze

• Melt the chocolate chips in the microwave or over a water bath. Dip each corner into the melted chocolate and let it cool on parchment paper.

Recipe FAQ & Tips

How long do they last? You can keep them refrigerated in an airtight container for up to 4 days.

Love other nuts? Mix and match nuts of choice. 

Don’t like apricot jam? Use orange, mango, or peach jam.

More Recipes You’ll Love:

• Homemade Brownies
• Vegan Cinnamon Rolls
• Vegan Oatmeal Chocolate Chip Cookies
• Hazelnut Slice & Bake Cookies
• Nutella Babka

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