Nussecken , German Nut Corners Recipe

Nussecken (in Germany) or Nut Corners in English mostly served just at Christmas time (I don’t know why) . Nut corners are so delicious and super easy to make . Every cookie or pastry that contain a lot of nuts are delicious.

All you need for this recipe are a few simple ingredients that you may have already at home .For the dough ,you need flour ,sugar ,baking powder,vegan butter ,and a flax-egg . For the fruit layer ,you need a little of apricot jam but you could also use another jam as desired . Further more , you need ground haze lnuts for the nut layer and vegan dark chocolate for coating the corners .

You will also need a baking sheet ,a parchment paper,1 medium sized pot ,and bowl ,a rolling pin/empty glass bottle ,flour for the working surface,and a spoon and a knife.

German Nut Corners (Nussecken)Recipe :


For the dough:

2 cups of white all-purpose flour

2/3 teaspoon baking powder

1/2 cup white sugar

1 large egg – lightly beaten

1/2 teaspoon vanilla paste or extract or 1 teaspoon vanilla sugar

1 tablespoon water

1/2 cup unsalted ,very soft butter

For the Topping:

3/4 cup unsalted butter

3/4 cup white sugar

3 Tablespoons of water

1/2 teaspoon vanilla paste or extract

3/4 cups ground hazelnuts

2 cups chopped hazelnuts

3 Tablespoons apricot jam

For the chocolate glaze :

200 g dark chocolate/ couverture (i used chocolate glaze,because it’s easier to work with and dries fast ,in comparison to couverture)



Making the dough :

Line the baking sheet with a parchment paper and set aside .In a bowl combine the eggs ,baking powder,sugar ,butter and flour . Use your hands mix all the ingredients together form a firm dough .

Lightly flour the working surface and roll the pastry out . I always split the dough into 2 dough before rolling it out .

Place the pastry into the prepared baking sheet .Do not worry ,it doesn’t have to be perfect . If your dough is breaking part , do not worry , just press it in to the form with your hands until it looks like the picture below .

Gently spread the jam over the rolled out pastry .

Preheat the oven to 175° C ,with both up and lower heat .

Make the Topping:

Spread the apricot jam on the dough and smooth out .

Melt the butter and sugar in a saucepan. Add the ground nuts and water and simmer briefly while stirring. Then spread the nut mixture over the apricot jam evenly.

Bake the nut bars in the preheat oven for about 25 minutes. Allow to cool briefly,then carefully lift out the entire bar using the overhanging parchment paper.(make sure to cut the bars while the nut layer is still warm and soft)First ,cut into squares and then cut them in half across the corners. Let cool completely on a cooling rack.

When a nut corners are cool completely , roughly chop dark chocolate and melt. Dip the pointed corners into the chocolate. Then place on a piece of baking paper until the chocolate is firm .

Nussecken , Notes :

I recommend using all-purpose flour or light spelt flour or a gluten-free flour blend .

The egg substitute provides a softer and less crumbly pastry but you could also leave it out . Instead of the flax-egg ,you can also add 1 tablespoon of soy flour to the flour mixture (no need to let it swell). The 3 Tablespoons of water can then be added along with the butter . If you are bot vegan ,feel free to use a regular egg.

How to store or freeze Nussecken:

Nut corners are really long-lasting. Stored in a sealed container,they stay fresh and moist for up to 3 weeks. After that ,they do not spoil ,but slowly become dry . You can freeze the nut corners as desired. It is the best to separate the individual corners with a piece of parchment paper ,then place them in a sealed freezer bag . When you ready to serve ,remove them individually and let them thew at room temperature or place them in the fridge overnight.


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