Nut Corners Recipe

Nut corners with one chocolate-dipped corner on a black cooling rack over a dark surface.

5 from 7 votes

Nut Corners are called Nussecken in Germany and make a delicious addition to your cookie platter! Made with buttery shortbread, a sweet apricot jam layer, and a caramelized hazelnut topping, these mini nut bars are a favorite of my husband and a hit all year round.

Prep Time30

Cook Time30

Total Time1

Course: Baking, Cookie

Cuisine: German

Servings: Mini Nussecken

Calories: 123kcal

Author: Julia Foerster

Ingredients

For the shortbread layer:

2 ½ cups all-purpose flour (300g)
1 tsp baking powder
1 pinch of salt
½ cup sugar (100g)
1 tsp vanilla extract
2 large eggs
½ cup unsalted butter room temperature (115g)
6 Tbsp apricot jam

For the nut layer:

1 cup unsalted butter (230g)
5 Tbsp rum or water
1 cup brown sugar (200g)
1 tsp vanilla extract
2 cups hazelnut meal (or almond meal) (240g)
1 cup whole hazelnuts finely chopped (160g)

For the chocolate glaze:

1 cup chopped dark chocolate

Instructions

Preheat oven to 350°F (180°C) and grease and flour a rimmed 18x13-inch (46x33 cm) baking sheet.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, baking powder, and salt. Then add sugar, vanilla extract, eggs, and butter. Mix until combined. Press the dough evenly into the bottom of the greased baking sheet. Pierce the dough several times with a fork.
Spread apricot jam evenly over the dough.
In a small saucepan, melt butter together with the rum (or water), sugar, and vanilla extract until the sugar is dissolved. Don't let the mixture boil.
Add the ground and chopped nuts. Mix with a spatula until combined.
Spread the nut mixture on top of the apricot jam.
Bake for 30 minutes in the middle of the oven.
Take the baking sheet out of the oven and let the bars cool overnight on the baking sheet before cutting into small triangles (see tips for sizes in the post). It's easier when you put the pan for a few hours in the fridge.
Melt the chocolate and dip the tips into the chocolate. Transfer to a cooling rack and let chocolate set then store at room temperature in an airtight container.

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