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

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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Nussecken have that satisfying balance of sweet, nutty, and rich flavors that are absolutely perfect not only Christmas, but any time of the year.

Nussecken, or the German Nut Corners recipe, are a yummy treat with a buttery shortbread base, a layer of apricot jam, and a caramelized hazelnut or almond topping with two corners dipped in chocolate glaze. Originally, these were reserved for Christmas time, but they’ve become so popular that you’ll now find them in German bakeries year-round.

My Mutti used to make these, and I remember how hard she tried to adapt the recipe once she’d immigrated to Canada. Despite the challenges of finding the right ingredients (such as hazelnuts), she succeeded in recreating this sweet treat.

Now, as I pair them with a cup of coffee, nussecken have that perfect balance of sweet, nutty, and rich flavors that bring back sweet memories of being with Mutti in the kitchen, doing all that Christmas baking.

A Little Nussecken history

Legend has it, according to the Badische Backstub', that the history of nussecken stretches back to 1763, with their first recorded mention in Bamberg, Franconia. However, they likely date back even earlier. According to the story, during a period of Polish occupation, a Nuremberger baker named Master Wilhelmus Branntwein is said to have created the first nussecken recipe out of necessity.

Facing a shortage of ingredients and left with only hazelnuts and flour, he crafted what would become the “original nussecke.” While this early version wasn’t sweet and much simpler than today's buttery, chocolate-dipped treat, it laid the foundation for a specialty that would become a staple of German bakeries all year round.

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​German Nut Corners variations

• Choice of Nuts: The recipe calls for almonds since they are more readily available, but you can easily substitute hazelnuts if you prefer a richer, earthier flavor. In fact, some German recipes traditionally use hazelnuts, making them even more authentic.
• Try Different Jams: Apricot jam provides a subtle tartness that balances the sweetness of the topping, but you could try other types of jam as well. Raspberry or cherry jam can add a different dimension to the flavor.
• How to Cut: Traditionally, I like to make nussecken on the smaller side, as my Mutti did. These mini triangles are perfect for a bite-sized treat. However, you can make them larger if you prefer; just adjust the cutting size after baking. Triangles are traditional, but you can cut out squares or diamond shapes if you prefer. You can also make mini nut bars and dip one end in chocolate.
• Extra Spice: For a warmer, more holiday-inspired flavor, consider adding a pinch of cinnamon or a splash of rum to the nut mixture. This can give the nussecken a hint of festive spice that complements the nuts beautifully.
• Chocolate Drizzle: While dipping the corners of the classic German nussecken in dark chocolate is traditional, you could also drizzle melted chocolate over the top for a different look and taste. This can make them easier to handle while still adding that rich chocolate flavor.

How to Serve nussecken

• With Coffee or Tea: Nussecken pairs perfectly with a cup of coffee or tea, making it an ideal treat for a cozy kaffeeklatsch. 
• As a Gift: Wrap a few of these tasty triangles in decorative cellophane or a small box to give as a thoughtful, homemade gift for friends and family. 
• As Part of a Cookie Platter: Arrange nussecken alongside other German cookies and pastries like lebkuchen, vanillekipferl, or Linzer augen.

Mixed Christmas Cookies on a plate: Nussecken, Linzer Augen, Zitronenplätzchen

How to store Nussecken:

These German nut bars will keep well in an airtight container for several days at room temperature. If you want to make them ahead, they also freeze nicely. Just wrap them individually or layer them between sheets of parchment to prevent sticking.

Ready to bake this German Nut Corners Recipe?

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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.

Prep Time 35 minutes + 30 minute chill time

Bake Time 20 minutes

Total Time 1 hour 25 minutes

Servings:

Makes 80 pieces

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.