If you have a passion for baking or just crave a delightful treat with a perfect balance of crunchy nuts, buttery dough, and rich chocolate, then you will adore this Nussecken (German Nut Corners) Recipe. These charming triangular slices boast a crisp base, a golden nut topping, and a decadent chocolate-dipped edge that makes every bite an irresistible experience. It’s a traditional German favorite that’s surprisingly simple to make, and once you try it, you’ll find yourself reaching for another piece again and again.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating these wonderful Nussecken. Each item is straightforward and beloved in baking, coming together to build layers of flavor, texture, and that classic golden color that makes these nut corners so appealing.
- 2 cups all-purpose flour: The base of your buttery dough, providing structure and a light crumb.
- 1/2 cup granulated sugar: Adds the subtle sweetness to the dough to balance the nuts.
- 1/2 cup unsalted butter, softened: Essential for a tender, melt-in-your-mouth crust.
- 1 large egg: Binds the dough together and lends moisture.
- 1 tsp vanilla extract: Gives the dough a warm, inviting aroma.
- 1/2 tsp baking powder: Helps the crust rise just enough to be airy without heavy.
- 1 pinch salt: Enhances all the sweet and nutty flavors.
- 1 cup unsalted butter (for topping): Creates the rich, glossy nut topping that everyone loves.
- 1 cup granulated sugar (for topping): Sweetens the nut layer and caramelizes slightly during baking.
- 2 tbsp water: Balances the nut topping and helps everything meld perfectly.
- 1 tbsp vanilla extract (for topping): Continues the flavor theme, making the topping irresistibly fragrant.
- 2 cups chopped hazelnuts or almonds (or a mix): The star ingredient giving the signature crunch and nuttiness.
- 1 cup dark or semi-sweet chocolate, melted: For dipping the corners, adding a luscious chocolate finish.
How to Make Nussecken (German Nut Corners) Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C) so it’s perfectly hot when your tray is ready. Line a 9×13-inch baking pan with parchment paper — this simple step ensures your baked Nussecken will slide out easily, keeping that delicate bottom intact.
Step 2: Mix the Dough
Start by creaming the 1/2 cup softened butter and 1/2 cup granulated sugar together until the mixture is light and fluffy — trust me, this step makes all the difference in a tender crust. Next, add the egg, vanilla extract, and a pinch of salt. Stir everything well before gradually incorporating the flour mixed with baking powder. The dough should come together smoothly, not too sticky, ready to press into your pan.
Step 3: Press the Dough Into the Pan
Evenly press the prepared dough into your lined baking pan. This forms the sturdy base of your Nussecken. Use your fingers or the back of a spoon to create an even layer that will bake into a lovely golden crust, the perfect complement to the nut topping.
Step 4: Make the Nut Topping
In a saucepan over medium heat, melt the cup of butter for the topping. Then stir in the sugar, water, and vanilla extract until everything is beautifully smooth and glossy. Fold in the chopped nuts, coating them fully with the buttery, sweet mixture — this combination bakes up into that wonderfully sticky, crunchy topping these German Nut Corners are famous for.
Step 5: Spread the Nut Mixture
Carefully spread the nut topping evenly over the dough layer in the pan. Be generous but gentle — every bite should have a balanced amount of nutty goodness atop the crisp crust.
Step 6: Bake Until Golden
Place the pan in your preheated oven and bake for 25 to 30 minutes. You’re aiming for a deep golden brown where the nuts glisten, and the dough is baked through. It’s during this baking time that all the flavors meld into something truly spectacular.
Step 7: Cut and Chocolate-Dip
Once cooled completely, cut your Nussecken into triangles. The fun part comes next: dip the two lower corners of each triangle into melted dark or semi-sweet chocolate. Lay them out to set before serving. This final touch adds that sophisticated chocolate note to your delicious German Nut Corners.
How to Serve Nussecken (German Nut Corners) Recipe
Garnishes
If you want to dress your Nussecken up for company, a light dusting of powdered sugar looks delightfully rustic and festive. You can also sprinkle a tiny pinch of sea salt over the chocolate while it’s still wet to enhance the chocolate-nut contrast beautifully.
Side Dishes
Nussecken pair wonderfully with a hot beverage. Consider serving them alongside fresh coffee, a creamy cappuccino, or even a strong black tea. Their robust flavor and crunch provide a perfect counterpoint to warm, soothing drinks.
Creative Ways to Present
For a stunning dessert platter, arrange your Nussecken in a fan shape on a large plate or board, interspersed with fresh berries or mint leaves for a vibrant pop of color. You can also stack them as mini towers tied with pretty twine — ideal for gifting or sharing at holiday parties.
Make Ahead and Storage
Storing Leftovers
Your Nussecken will stay fresh if stored in an airtight container at room temperature. They keep well for up to a week, retaining their delightful crunch and chocolate coating without softening.
Freezing
If you want to make these nut corners ahead of time, they freeze beautifully. Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe container. They can be frozen for up to 3 months without compromising their texture.
Reheating
When you’re ready to enjoy frozen Nussecken, just thaw them at room temperature. If you like the chocolate slightly melty, warm them gently in a low oven for a few minutes — just be careful not to overheat and lose that crisp nut topping.
FAQs
Can I use other nuts besides hazelnuts or almonds?
Absolutely! Walnuts or pecans work wonderfully as substitutes or mixed in with the hazelnuts and almonds. Just make sure they’re chopped finely enough to stick nicely to the topping.
Is it possible to make this recipe gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend suitable for baking, you can adapt this recipe perfectly while keeping the same texture and flavor.
How do I prevent the chocolate from cracking after it sets?
Use good quality chocolate and temper it if possible to get a smooth finish that holds well. Allow the chocolate to set at room temperature for best results, or refrigerate briefly.
Can I make these nut corners vegan?
For a vegan version, substitute the butter with a plant-based alternative and replace the egg with a flax egg or other binding substitute. Make sure your chocolate is dairy-free as well.
What’s the best way to cut Nussecken evenly?
Use a sharp knife and cut across the pan into squares or rectangles first, then cut those pieces diagonally into triangles. This method keeps edges neat and consistent.
Final Thoughts
Making this Nussecken (German Nut Corners) Recipe is like inviting a little piece of German baking tradition right into your kitchen. Each batch fills your home with the warm aroma of roasted nuts and vanilla, and the outcome is simply gorgeous treats to share and savor. Whether with afternoon coffee or as a festive snack, these nutty, chocolatey corners never fail to impress. Go ahead and give them a try — I promise they’ll become one of your favorite go-to recipes before you know it!
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, or German Nut Corners, are delightful triangular cookies featuring a buttery shortbread base topped with a caramelized nut mixture and dipped in rich melted chocolate. This traditional German treat combines a crisp, tender crust with a crunchy, sweet nut topping, making for an irresistible snack or dessert.
Ingredients
For the 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
For the Nut 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)
For the Chocolate Coating
- 1 cup dark or semi-sweet chocolate, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and allow easy removal.
- Make the Dough: In a mixing bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add the egg, vanilla extract, and a pinch of salt, mixing thoroughly. Gradually fold in the all-purpose flour combined with baking powder to form a smooth dough.
- Press Dough into Pan: Evenly press the dough into the prepared baking pan, ensuring a uniform layer to form the cookie base.
- Prepare Nut Topping: In a saucepan over medium heat, melt 1 cup of butter. Stir in 1 cup sugar, water, and vanilla extract until smooth. Remove from heat and fold in the chopped nuts until they are well coated.
- Spread Nut Mixture: Evenly spread the nut mixture over the pressed dough layer in the pan, creating a thick, nutty topping.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the nut topping is golden brown and bubbly. Remove from the oven and allow to cool completely in the pan.
- Cut and Dip in Chocolate: Once cooled, cut the baked slab diagonally into squares, then again diagonally to form triangles. Dip the corners of each triangle into the melted dark or semi-sweet chocolate and place on parchment paper to allow the chocolate to set before serving.
Notes
- You can use a mix of hazelnuts and almonds for a more complex nut flavor.
- Ensure the cookies are completely cool before dipping in chocolate to prevent melting and smudging.
- Store the Nussecken in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate.
