German Nut Corners, or Nussecken, are a traditional treat found in bakeries throughout Germany. These delightful bars combine a buttery shortbread base with a rich caramelized hazelnut topping, all finished with dark chocolate-dipped corners. Their nutty crunch, layered sweetness, and elegant triangular shape make them ideal for holiday platters, afternoon coffee, or as a homemade gift.
Why You’ll Love This Recipe
- Classic German flavor with rich hazelnuts and buttery shortbread
- Perfectly balanced textures: crisp base, chewy caramelized topping, and smooth chocolate
- Elegant appearance ideal for entertaining or gifting
- Simple ingredients and easy-to-follow steps
- Great make-ahead option—flavors improve as they sit
- Freezer-friendly and perfect for holiday baking
- Versatile: use different nuts or chocolate varieties
- Unique and memorable addition to dessert trays
- Satisfying without being overly sweet
- A timeless European recipe beloved across generations
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the base:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons milk
For the topping:
- 1 1/2 cups hazelnuts, chopped
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the chocolate coating:
- 4 oz dark chocolate, chopped
- 1 tablespoon unsalted butter
directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, powdered sugar, vanilla extract, and salt. Add the cold butter and cut in using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the egg yolk and milk. Stir until the dough comes together. Press the dough evenly into the lined baking sheet to form a layer about 1/2 inch thick.
- Bake the base for 15–20 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly.
- In a saucepan, combine chopped hazelnuts, granulated sugar, butter, heavy cream, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture is smooth and bubbling.
- Pour the nut mixture over the baked base and spread evenly. Return to the oven and bake for another 15–20 minutes, or until the topping is golden and caramelized.
- Allow the entire tray to cool completely.
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water or in short microwave bursts.
- Once the bars are cool, cut them into squares, then cut each square diagonally into triangles.
- Dip one or two corners of each triangle into the melted chocolate. Let the chocolate set on parchment paper before serving or storing.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 16 bars
- Calories: Approximately 250 kcal per bar
Variations
- Different Nuts: Substitute almonds, walnuts, or pecans for the hazelnuts.
- Milk Chocolate: Use milk chocolate or white chocolate for dipping instead of dark.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make the shortbread base gluten-free.
- Extra Spice: Add a pinch of cinnamon or nutmeg to the nut topping for a warm touch.
- Jam Layer: Spread a thin layer of apricot jam over the baked base before adding the nut topping.
- Salted Caramel: Sprinkle sea salt over the nut layer before baking for a sweet-salty twist.
- No Dip: Skip the chocolate dipping step for a quicker version, or drizzle chocolate instead.
- Vegan Option: Use vegan butter and plant-based cream for dairy-free Nussecken.
- Mini Triangles: Cut smaller pieces to make bite-sized versions for party trays.
- Candied Orange Zest: Add finely chopped candied orange peel to the nut mixture for a citrus accent.
storage/reheating
Storage:
Store in an airtight container at room temperature for up to 5 days. For best texture, place parchment paper between layers.
Freezing:
Wrap each piece individually or in layers with parchment and freeze in an airtight container for up to 2 months. Thaw at room temperature.
Reheating:
Not typically necessary—these bars are best served at room temperature. If you prefer a warm bite, reheat gently in a low oven for 5 minutes.
FAQs
What does “Nussecken” mean?
“Nussecken” translates from German as “nut corners,” referencing the triangular shape and nut topping.
Can I use pre-roasted hazelnuts?
Yes, pre-roasted nuts work well and save time. Ensure they are unsalted and chopped.
How do I get clean cuts for perfect triangles?
Let the bars cool completely before slicing. Use a sharp knife and wipe it clean between cuts.
Can I make these in advance?
Yes, Nussecken store well and even improve in flavor after a day or two.
Do I need a specific size baking sheet?
A quarter or jelly roll sheet (approximately 9×13 inches) works well for the given quantities.
Can I toast the hazelnuts before baking?
Yes, toasting enhances the nutty flavor. Just reduce the topping bake time slightly to avoid burning.
Is it necessary to dip in chocolate?
While traditional, dipping is optional. You can also drizzle chocolate over the top for a quicker finish.
Can I make these without eggs?
Yes, substitute the egg yolk with 1 tablespoon of yogurt or plant-based alternatives for an egg-free version.
How do I know when the topping is caramelized enough?
Look for a golden brown color and bubbling edges—it will firm up more as it cools.
Are Nussecken a holiday-only treat?
No, they’re enjoyed year-round in Germany and are perfect for any dessert spread or tea time.
Conclusion
German Nut Corners (Nussecken) are a beloved, time-honored pastry combining shortbread, caramelized hazelnuts, and rich chocolate. Their stunning triangle shape, flavorful layers, and satisfying crunch make them a standout dessert for any occasion. Whether part of a holiday cookie platter or enjoyed with afternoon coffee, these treats deliver a delicious taste of traditional German baking.
German Nut Corners (Nussecken)
These traditional German Nussecken, or nut corners, feature a buttery shortbread base topped with a crunchy hazelnut and caramel layer, finished off with a rich chocolate dip for the perfect sweet treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- For the base:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons milk
- For the topping:
- 1 1/2 cups hazelnuts, chopped
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the chocolate coating:
- 4 oz dark chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, powdered sugar, vanilla extract, and salt. Add the cold cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the egg yolk and milk, then stir until a dough forms. Press the dough evenly into the prepared baking sheet, creating a 1/2-inch thick layer.
- Bake the base for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
- For the topping, combine the chopped hazelnuts, sugar, butter, heavy cream, vanilla, and salt in a saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture becomes smooth and bubbling. Remove from heat.
- Pour the nut mixture over the cooled shortbread base and spread it out evenly. Return to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and caramelized.
- Once the bars are completely cool, melt the dark chocolate and butter together in a heatproof bowl over simmering water or in the microwave in short bursts.
- Dip the corners of each nut bar into the melted chocolate, allowing any excess to drip off. Place the bars on parchment paper to set.
- Allow the chocolate to harden at room temperature before cutting the bars into triangles.
Notes
- For a richer flavor, use high-quality dark chocolate for the coating.
- If you prefer, you can substitute the hazelnuts with almonds or walnuts.
- These bars can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg