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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 grams) all-purpose flour
• ¼ teaspoon (1.5 grams) salt
• 1 teaspoon (4 grams) baking powder
• ⅔ cup (133 grams) granulated sugar
• ⅔ cup (151 grams) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon (5 milliliters) vanilla extract 

 For The Topping:

• ¾ cup (171 grams) unsalted butter
• ¾ cup (150 grams) granulated sugar
• 4 tablespoons (60 milliliters) water
• 1½ cups (165 grams) slivered almonds (or hazelnuts)
• 1½ cups (180 grams) ground almonds (or hazelnuts)
• 2 teaspoons (10 milliliters) vanilla extract or rum
• about ½ cup (120 milliliters) apricot jam
• 8 ounces (227 grams) 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 together 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 the dough is smooth. Form into a ball, wrap in plastic wrap, and place in the fridge for 30 minutes. Meanwhile, make the 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. Add the nuts, stir well to mix, and remove from the heat. Stir in the vanilla. Let cool for about 10 minutes.

To Assembly:

1. Preheat the oven to 360°F (182°C).
2. Either roll out the dough onto the cookie sheet and/or press the dough with your fingers to cover the sheet. Spread the apricot jam (heat slightly if it’s too thick) over the dough. Then spread the nut mixture over the apricot jam.
3. Bake for 20 to 25 minutes. Cool on the cookie sheet on a wire rack for 20 minutes. Cut into 2-inch squares, then diagonally into triangles. Transfer them to a wire 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 them instead of the jam. Cherry and raspberry jams are great alternatives. Pressing the raspberry jam through a sieve to remove seeds is advisable.

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Updated on May 20, 2026