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Oma's Nussecken: German Nut Corners Recipe (Triangles)

Nut Corners Recipe: Chocolate-dipped nussecken with a buttery shortbread base, apricot jam layer, and caramelized nut topping—a perfect treat for year-round indulgence.

Ingredients:

FOR THE DOUGH:

• 2⅓ cups (304 g) all-purpose flour
• ¼ tsp (1.5 g) salt
• 1 tsp (4 g) baking powder
• ⅔ cup (133 g) granulated sugar
• ⅔ cup (151 g) unsalted butter, room temperature
• 2 large eggs
• 1 tsp (5 ml) vanilla extract 

 FOR THE TOPPING:

• ¾ cup (171 g) unsalted butter
• ¾ cup (150 g) granulated sugar
• 4 tbsp (60 ml) water
• 1½ cups (165 g) slivered almonds (or hazelnuts)
• 1½ cups (180 g) ground almonds (or hazelnuts)
• 2 tsp (10 ml) vanilla extract or rum
• about ½ cup (120 ml) apricot jam
• 8 ounces (227 g) bittersweet chocolate

Instructions:

FOR THE DOUGH:

1. Line a rimmed 11×17-inch baking sheet with parchment paper and set aside.
2. In a large mixing bowl, mix the flour, salt, baking powder, and sugar. Mix in the butter, eggs, and vanilla until it starts to come together. Using your hands, knead quickly until you have a smooth dough. 
3. Form into a ball, wrap in plastic wrap, and place in the fridge for 30 minutes. 
4. Meanwhile, make the nut topping.

FOR THE TOPPING:

1. Add the butter, sugar, and water to a saucepan over medium-low heat. Stir constantly to dissolve the sugar and melt the butter, about 4 to 5 minutes, but do not boil. 
2. Add the nuts, stir well to mix, and remove from the heat. Stir in the vanilla. Let the mixture cool for about 10 minutes.

TO ASSEMBLE:

1. Preheat the oven to 360°F (182°C).
2. Either roll out the dough onto the prepared baking sheet and/or press the dough with your fingers to cover the sheet. Spread a thin layer of apricot jam (heat slightly if it’s too thick) on top of the dough. Then spread the nut mixture over the apricot jam.
3. Bake in the preheated oven for 20 to 25 minutes until golden brown. Let cool for about 20 minutes. Using a sharp kitchen knife, cut into 2-inch squares. Cut again to form triangles. Place nussecken on a cooling rack to finish cooling.
4. Melt the chocolate in a microwave (about 2 to 3 minutes) and dip the nussecken corners into the chocolate. Place on the wire rack until the chocolate hardens.

Notes/Hints:

• Even though ground almonds and almond flour are slightly different, I've used both with good success.​
• You can use apricot preserves if you have that instead of the jam. Cherry and raspberry jam are great alternatives. Pressing the raspberry jam through a sieve to remove seeds is advisable.

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