If you’re craving a delightful treat that perfectly balances a buttery crust, crunchy nuts, and a rich chocolate finish, this Nussecken (German Nut Corners) Recipe is a treasure you absolutely have to try. Originating from Germany, these nutty corners are a wonderful harmony of textures and flavors—a tender shortbread base topped with a luscious caramelized nut layer, then finished with decadent chocolate-dipped edges. They are as charming to look at as they are to eat, making them an irresistible addition to any coffee break or festive spread.
Ingredients You’ll Need
Getting started with this Nussecken (German Nut Corners) Recipe is easier than you might think. The ingredient list features simple staples that come together to create layers of texture and flavor—each one plays a critical role, from the buttery dough to the nutty topping and the glossy chocolate finish.
- All-purpose flour, 2 cups: The foundation of the shortbread base, providing structure and tenderness.
- Granulated sugar, 1/2 cup + 1 cup: Sweetness for both the dough and the nut glaze, ensuring a perfect balance.
- Unsalted butter, 1/2 cup + 1 cup: Adds richness and a melt-in-your-mouth texture throughout the shortbread and topping.
- Large egg, 1: Binds the dough together and contributes to its delicate crumb.
- Vanilla extract, 2 tbsp total: Infuses a warm, aromatic flavor into both dough and topping.
- Baking powder, 1 tsp: Provides just enough lift to keep the base light without sacrificing crumb.
- Pinch of salt: Balances the sweetness and enhances the overall flavor complexity.
- Water, 2 tbsp: Helps create that luscious, sticky nut glaze that adheres perfectly to the dough.
- Chopped hazelnuts or almonds, 2 cups: The star of the show, providing delightful crunch and nutty depth.
- Dark or semi-sweet chocolate, 1 cup: For dipping the tips, adding a bittersweet contrast and glossy finish.
How to Make Nussecken (German Nut Corners) Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and to make clean-up a breeze. This ensures a smooth baking experience and perfectly even edges on your nut corners.
Step 2: Make the Shortbread Dough
In a mixing bowl, cream together 1/2 cup softened butter and 1/2 cup sugar until your mixture is light and fluffy—a crucial step for that melt-in-your-mouth texture. Then, add the egg, vanilla extract, and a pinch of salt, mixing well to fully incorporate. Gradually sift in the flour and baking powder and mix until you form a smooth dough. This dough forms the tender, buttery base that supports the rich nut topping beautifully.
Step 3: Press the Dough Into the Pan
Evenly press the dough across the bottom of your prepared baking pan, creating a uniform surface. Using the back of a spoon or your hands, make sure it’s compact for a firm crust that will hold the topping without crumbling.
Step 4: Prepare the Nut Topping
In a small saucepan over medium heat, melt 1 cup of butter. Stir in 1 cup sugar, 2 tablespoons water, and 1 tablespoon vanilla extract until everything is smooth and glossy. Remove from heat, then fold in your choice of 2 cups chopped hazelnuts, almonds, or a blend of both for some nutty flair. This topping is sticky, sweet, and crunchy—key to getting that signature nut corner texture.
Step 5: Spread the Nut Mixture Over the Dough
Pour the nut topping evenly over the prepared dough, spreading it gently with a spatula to cover every inch. This layer will bake into a perfectly caramelized, crunchy spread that complements the soft shortbread base.
Step 6: Bake Until Golden
Place your pan in the oven and bake for 25 to 30 minutes. You’ll know it’s done when the topping turns a beautiful golden brown and fills your kitchen with an irresistible aroma. Allow the entire pan to cool completely before proceeding, which ensures the nut layer sets firmly.
Step 7: Cut and Dip the Corners
Once cooled, slice your baked creation into squares, then cut each square diagonally to form triangles—the classic “corners.” Melt 1 cup of dark or semi-sweet chocolate and dip the tips of each triangle into the chocolate for the perfect finishing touch. Place the nut corners on parchment paper and let the chocolate set, adding that lovely bittersweet balance to each bite.
How to Serve Nussecken (German Nut Corners) Recipe
Garnishes
While the chocolate-dipped tips give Nussecken their classic charm, you can sprinkle a touch of flaky sea salt on the chocolate before it sets to elevate the flavor. A light dusting of powdered sugar also adds a festive, snow-kissed look that’s perfect for holiday treats.
Side Dishes
These nut corners are a stellar treat on their own but pair beautifully with a cup of strong coffee, black tea, or even a luscious glass of dessert wine. Their rich, buttery, and nutty profile makes them a perfect partner to slightly bitter beverages that cut through the sweetness.
Creative Ways to Present
If you want to surprise your guests, arrange the Nussecken on a tiered dessert tray alongside fresh berries and whipped cream. For a rustic vibe, serve them bundled in parchment paper tied with twine. They also make fantastic edible gifts when packed in decorative tins lined with colorful tissue paper.
Make Ahead and Storage
Storing Leftovers
You can keep your Nussecken fresh for up to a week by storing them in an airtight container at room temperature. The combination of nutty topping and chocolate holds up well without losing its crunch or flavor, making them ideal for enjoying throughout the week.
Freezing
If you want to save some for later, freeze the nut corners in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They freeze beautifully for up to three months—just thaw at room temperature before serving.
Reheating
To bring a bit of that fresh-from-the-oven magic back, gently warm the Nussecken in a low oven (around 300°F or 150°C) for 5-7 minutes. Be careful not to overheat, as you want to keep the chocolate intact while slightly softening the buttery base.
FAQs
Can I use different nuts for this Nussecken (German Nut Corners) Recipe?
Absolutely! While hazelnuts and almonds are traditional, walnuts, pecans, or even mixed nuts can add exciting flavors and textures. Just be sure they’re chopped evenly for consistent baking.
Do I need to peel the hazelnuts or almonds before using them?
It’s not necessary to peel the nuts unless you prefer the smoother texture without skins. Roasting them lightly first can enhance their flavor, but for convenience, raw chopped nuts work perfectly fine.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. The texture might vary slightly, but the flavor will remain wonderfully nutty and sweet.
What type of chocolate works best for dipping the tips?
Dark or semi-sweet chocolate offers the best balance to the sweet topping, providing a pleasant bittersweet contrast. You can experiment with milk chocolate if you prefer a sweeter finish.
How do I prevent the nut topping from becoming soggy?
Make sure to press the dough firmly and bake at the recommended temperature until the topping is golden and set. Cooling completely before cutting and dipping helps the topping maintain its crispness.
Final Thoughts
Making this Nussecken (German Nut Corners) Recipe brings a little slice of cozy German baking right to your kitchen, and the joy it delivers is truly special. Each bite, bursting with buttery shortbread, crunchy caramelized nuts, and silky chocolate, is a celebration of simple yet extraordinary flavors. I wholeheartedly encourage you to try making this homemade treat—not only will you impress your friends and family, but you’ll also discover a new personal favorite you’ll return to again and again.
Print
Nussecken (German Nut Corners) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
Nussecken, also known as German Nut Corners, are deliciously crunchy triangular cookies topped with a rich nut glaze and dipped in chocolate. This classic German treat combines a buttery shortbread base with a caramelized hazelnut and almond topping, finished with a decadent chocolate dip. Perfect for festive occasions or everyday indulgence, these cookies offer a delightful blend of textures and flavors.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
Topping
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tbsp water
- 1 tbsp vanilla extract
- 2 cups chopped hazelnuts or almonds (or a mix of both)
Chocolate Coating
- 1 cup dark or semi-sweet chocolate, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Dough: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and a pinch of salt, mixing thoroughly. Gradually incorporate the all-purpose flour and baking powder to form a smooth, cohesive dough.
- Form the Base: Press the prepared dough evenly into the bottom of the lined baking pan, creating a uniform layer that will serve as the cookie base.
- Make the Nut Topping: In a saucepan over medium heat, melt the unsalted butter. Stir in the granulated sugar, water, and vanilla extract until the mixture is smooth and combined. Remove from heat and fold in the chopped nuts evenly to coat them in the glaze.
- Spread the Topping: Evenly distribute the nut mixture over the dough layer in the baking pan, making sure it covers the entire surface.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes or until the topping turns golden brown and bubbly.
- Cool Completely: Remove the pan from the oven and allow it to cool completely, ensuring the topping sets properly and facilitates clean cutting.
- Cut and Dip: Once cooled, cut the baked slab into triangular shapes. Dip the corners of each triangle into the melted dark or semi-sweet chocolate, allowing the excess to drip off.
- Set the Chocolate: Place the dipped cookies on parchment paper and allow the chocolate to set at room temperature or in the refrigerator before serving.
Notes
- For an extra crunch, toast the nuts lightly before chopping.
- Use good quality chocolate for dipping to enhance flavor and texture.
- Store Nussecken in an airtight container at room temperature for up to a week.
- Make sure to cool the cookies completely before dipping in chocolate to prevent melting.
- You can substitute almonds with walnuts or pecans according to preference.
