Learn how to make a delicious German pastry today: Nussecken (nut corners). This classic treat can be found in every bakery in Germany, and with this recipe you can recreate it at home. While hazelnuts are traditional, feel free to substitute walnuts or a mix of hazelnuts and walnuts if needed. The recipe below yields about 25–30 pieces and brings a bit of German baking tradition into your kitchen. Happy baking!
Ingredients Nussecken English Recipe
(for 25-30 pieces)
Dough
225 g all-purpose flour
1 tsp baking powder
100 g sugar
1 package vanilla sugar (about 0.3 oz) or 1–2 tsp vanilla extract as an alternative
1 egg
2 tbsp water (or a little more if needed)
100 g cold unsalted butter
Topping
150 g butter
150 g sugar
2 packages vanilla sugar (about 0.6 oz) or 2–3 tsp vanilla extract
3 tbsp water
100 g ground hazelnuts (or ground walnuts)
200 g finely chopped hazelnuts or walnuts
3 tbsp apricot jam (or jam of your choice)
Glaze
100 g dark chocolate (for dipping)
Baking Instructions Nussecken
1. Combine the flour and baking powder in a bowl. Add the sugar, vanilla sugar, egg, water and cold butter. Mix with the dough hooks on low then high speed, or work the ingredients together by hand on a clean surface until a smooth dough forms.
2. Shape the dough into a roll, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
3. While the dough chills, prepare the topping. Melt the butter with the sugar, vanilla sugar and water in a small saucepan. Stir in the ground nuts and the chopped nuts until evenly combined. Remove from heat and let cool for about 10 minutes.
Tip: Lightly roasting the nuts in a dry non-stick pan brings out extra flavor. If you don’t have ground nuts, pulse chopped nuts briefly in a coffee grinder or food processor.
4. Preheat the oven to 180°C (approximately 356°F). Line a baking tray with parchment paper and lightly dust it with flour. Roll the chilled dough thinly (about 1/4 inch) on the parchment paper. Transfer the rolled dough to the baking tray and trim or press into the baking form as needed.
5. Spread the apricot jam evenly over the dough, then spread the nut topping over the jam in an even layer.
6. Bake in the preheated oven for about 25 minutes, until the topping is set and lightly golden.
7. Remove from the oven and let cool on a wire rack for about 20 minutes. First cut the baked sheet into small squares (approximately 5 × 5 cm), then cut each square diagonally to form triangles — the classic Nussecken shape.
8. For the glaze, roughly chop the dark chocolate and melt it gently in a double boiler or a heatproof bowl set over simmering water. Dip the corners or the sides of each triangle into the melted chocolate, or drizzle the chocolate over the pieces if you prefer. Place the glazed Nussecken on parchment paper or a cooling rack and let the chocolate set.
Store the finished Nussecken in an airtight container. They keep well for several days and are excellent with coffee or tea. Enjoy this traditional German nut pastry made at home.