Nussecken , How To Make Dliciouse Nut Corners



Nussecken :

How do you actually make nut corners (Nussecken) yourself ?here is favorite childhood recipe .Do you know that too ? Well nut corners used to be exactly my thing for such enjoyable afternoon .By the way ,the baker in my village always prepared nut corners with coconut in the filling and whoever wants to test this out can gladly replace some of the nuts in the recipe with grated coconut.

Recipe for nut corners (Nussecken) .(makes a sheer of approx. 39 × 25 cm ,please measure your sheet beforehand, otherwise reduce it with a baking frame ,for example).

How to make Nussecken (nut corners):



For the shortcrust pastry:

125 g soft margarine

125 g sugar

1 packet of bourbon vanilla sugar (a thousand times better than vanilla sugar ,really)

2 eggs (size M) ,lightly whisked

300 g wheat flour

1 teaspoon baking powder

4 tablespoons apricot jam

For the nut topping:

200 g butter in pieces

200 g brown sugar

5 tablespoons water

400 g ground nuts( I used half skinless almonds ,half hazelnuts)


Approx. 200 g dark chocolate,whole milk or white chocolate coating for dipping (or a mixture of these )


1: First prepare the shortcrust pastry. For this ,mix margarine , sugar , and vanilla sugar creamy in a mixing bowl with the food processor or hand mixer . In the process, scrape butter off the edge of the bowl .Mix in the whisked eggs .

2: Mix the flour and baking powder and add to the dough mixture. Briefly shape everything into a flat ball of dough or a brick and packaged in fresh food for 30 minutes in the refrigerator.

3 : Meanwhile preheat the oven to 180° C top and bottom heat . Have a baking sheet of approx. 39×25 cm ready (depending on how long it takes your oven to preheat). Whose baking sheet is longer or smaller : like to work with such a variable baking frame .

4: Take the dough out of the fridge and roll it out on baking paper about the size of a sheet . It is best to put some flour on the top of the dough and sprinkle the rolling pin with flour .Don’t worry ,the exact dimensions when rolling out are not required. If you lift the dough sheet including baking paper onto the sheet ,you can easily fine-tune it with your fingers or such a small sheet dough roller .

5 : The apricot jam stir something smooth ,then spread over the shortbread. Works quite well with a cake server,I think .

6 : For the nut filling,slowly melt the butter ,sugar and water in a pan . The mass should not boil ,but butter and sugar should simply be melted . Then pull of the heat ,add the ground nuts and mix well .Now spread the nut mixture on the shortcrust pastry over the apricot jam. This is a bit sticky ,but do not worry. It should only be reasonably smooth .

7 : Now place sheet for about 30 minutes on the middle rack in the oven and bake . Then get out of the oven. The filling is still very soft at the moment ,so don’t be surprised or prick your finger in disbelief. As it cools ,it becomes solid .

8: After cooling completely,first cut into squares,then diagonally into triangles, dip the corners or even all the edges into the melted couverture,let it dry (can be difficult in the heat in summer ,then it is best to put it in the fridge) and enjoy .

Nussecken , notes :

In theory ,nut corners stay in cookie jars that can be sealed airtight for a long time . So that they do not stick to each other through the chocolate coating and nut filling ,please put some coated sandwich paper between the layers .

Have a fantastic weekend with these delicious and tasty nut corners.

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