There is something undeniably grounding about the smell of toasted hazelnuts filling the kitchen on a crisp afternoon. It reminds me of wandering through winter markets, where the scent of caramelized sugar and roasted nuts warms the chilly air. These Nussecken, or German nut corners, capture that exact feeling of natural comfort and abundance.
We are taking a buttery shortbread base and loading it with a bright layer of apricot jam and a mountain of caramelized almonds and hazelnuts. Finished with a dip in dark chocolate, these bars are the definition of wholesome loaded indulgence. They are crunchy, chewy, and packed with the earthy flavors of real ingredients.
Wholesome Loaded Nutty Goodness
You will love how these bars celebrate natural textures. The crunch of the roasted nuts against the tender shortbread is pure magic. We are not holding back on the filling here—it is a true “wholesome loaded” treat where the ingredients shine. The apricot jam adds a subtle tartness that cuts through the rich caramel, making every bite a beautiful balance of flavors. Plus, they look stunning on a platter without needing any artificial decoration—just the golden hues of toasted nuts and rich dark chocolate.
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Nussecken
- Total Time: 1 hour 5 mins
- Yield: 64 triangles
- Diet: Vegetarian
Description
These traditional German nut corners feature a buttery shortbread base topped with a tangy layer of apricot jam and a generous coating of caramelized hazelnuts and almonds. Finished with a signature dip in dark chocolate, they offer a perfect balance of crunchy, chewy, and wholesome nutty flavors.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup apricot jam
- 1 cup raw hazelnuts
- 1 cup raw almonds
- 1/2 cup unsalted butter (for topping)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 7 ounces dark chocolate (72%)
Instructions
- Preheat oven to 350°F (177°C) and roast raw hazelnuts and almonds on a rimmed sheet pan for 10–15 minutes until fragrant and golden.
- Line a 10×15 inch jelly roll pan with parchment paper.
- Cream the softened butter and granulated sugar together, then mix in flour, salt, and baking powder until sandy before adding eggs to form a dough.
- Press the dough evenly into the prepared pan, prick with a fork, and spread apricot jam over the surface; chill the pan while preparing the topping.
- Pulse the cooled roasted nuts in a food processor until chunky; in a saucepan, melt the remaining butter, brown sugar, vanilla, and water together, then stir in the nuts.
- Spread the warm nut mixture over the jam layer and bake for 30 minutes until the edges are bubbling and the top is golden brown.
- Let cool slightly in the pan, slice into rectangles and then triangles (making 64 pieces), then dip the corners into melted dark chocolate once fully cooled.
Notes
For a more professional finish, ensure the nuts are cooled completely after roasting before pulsing them to prevent them from turning into nut butter. If your apricot jam has large fruit chunks, pulse it briefly or strain it to ensure a smooth, even layer that helps the nut topping adhere perfectly to the shortbread base.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
Nature’s Pantry Staples
To make these luscious bars, we focus on high-quality, real ingredients that you likely have in your farmhouse pantry.
- Unsalted Butter: Real butter is the heart of both the shortbread base and the rich caramel sauce.
- Apricot Jam: This adds a necessary fruity brightness and helps adhere the topping. Choose a jam with natural ingredients for the best flavor.
- Raw Nuts: We use a mix of hazelnuts and almonds. Roasting them yourself brings out their natural oils and deepens the flavor profile.
- Dark Chocolate: A 72% dark chocolate provides a bitter-sweet contrast to the sweet nut topping.
- Pantry Basics: You will also need flour, sugar (granulated and brown), eggs, vanilla extract, and a pinch of salt to balance the sweetness.
The Natural Baking Process
Step 1: Roast the Nuts
Preheat your oven to 350°F (177°C). Spread your raw hazelnuts and almonds on a rimmed sheet pan. Roast them for 10–15 minutes, stirring every 5 minutes. Watch them closely so they do not burn. Once they smell fragrant and look golden, set them aside to cool.
Step 2: Make the Shortbread Base
Line a jelly roll pan (10×15 inches) with parchment paper. Cream the butter and sugar until well combined, then mix in the flour, salt, and baking powder until it looks like fine sand. Add the eggs and mix just until the dough comes together. Press this dough evenly into your prepared pan, using a fork to prick holes across the surface.
Step 3: The Jam Layer
Spread the apricot jam evenly over the raw dough. This fruity layer adds moisture and a tangy kick that pairs perfectly with the nuts. Chill the pan in the fridge while you make the topping.
Step 4: Caramel Nut Topping
Pulse the cooled nuts in a food processor until you have a mix of ground nut flour and small chunky pieces. In a saucepan, melt butter, brown sugar, vanilla, salt, and water together. Stir in the chopped nuts. Pour this warm, wholesome loaded mixture over the jam layer and spread it to the edges.
Step 5: Bake and Slice
Bake for about 30 minutes until the top is golden brown and the edges are bubbling. Let it cool in the pan, then slice into rectangles and then triangles. You should get about 64 small triangles.
Step 6: The Chocolate Dip
Melt your dark chocolate in a double boiler. Dip the corners of each cooled Nussecken into the chocolate and let them set on a cooling rack. This final touch adds a beautiful contrast and rich flavor.
Christine’s Farmhouse Secrets
For the best texture, do not skip roasting the nuts yourself; the difference in flavor is incredible. When slicing the bars, use a sharp chef’s knife and cut them while they are still slightly warm—this prevents the shortbread from crumbling too much. If you are looking for more recipes that celebrate nutty flavors, try our Ultimate Cookie Favorites for more inspiration.
Seasonal Swaps and Natural Twists
While apricot is traditional, you can easily swap it for raspberry or cherry jam for a different fruit profile that is just as delicious. If hazelnuts are hard to find, pecans or walnuts make a wonderful substitute, offering a different kind of earthiness. For those who love holiday baking, these nut corners fit right in with our Festive Cookie Moments.
Rustic Presentation Ideas
These nut corners are sturdy and travel well, making them perfect for picnics or care packages. I love serving them on a wooden board alongside a hot cup of coffee or herbal tea to complement the rich caramel and chocolate notes. They are a beautiful addition to any dessert spread, especially if you are looking for Showstopper Cookie Designs that rely on natural beauty rather than icing.
A Sweet Finish
These German Nussecken are a true celebration of natural abundance, bringing together the best of the pantry in a wholesome loaded treat. They are perfect for sharing with friends or keeping in the cookie jar for a daily moment of joy. For another lovely take on this classic, take a look at the version from The Floured Table.
We would love to see how yours turn out! Tag us in your photos and check out our other Clean Cookie Living ideas.
