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