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Best German Nut Corners

These German nut corners make a great anytime treat! They're so good, easy and quick to make. Make a perfect homemade gift from the kitchen.
Prep Time15 mins
Cook Time25 mins
Cool Time30 mins
Total Time1 hr 10 mins
Course: Baking, Cookies, Dessert
Cuisine: German
Keyword: Christmas, how to, kid-friendly, Nussecken, nut bars, nut cookies
Servings: 24 Nut cookies
Author: Ester from esterkocht.com


  • Baking sheet
  • Parchment paper
  • Bowl
  • Medium sized pot
  • Rolling pin/ empty glass bottle
  • spoon
  • Pastry brush


For the pastry

  • 300 g (10.6 oz/ 2 ½ cups) plain flour plus extra for dusting
  • 100 g (3.5 oz/ ½ cup) sugar
  • 100 (3.5 oz/ 1/3 cup + 1 tablespoon) butter
  • 1 teaspoon baking powder
  • 2 eggs

For the filling

  • 4 tablespoons jam apricot jam (or any) to spread on the pastry
  • ¼ teaspoon vanilla extract/ 1 package vanilla sugar
  • 150 g (5.3 oz/ ¾ cup + 2 tablespoons) brown sugar
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) butter
  • 200 g (7.1 oz/ 1 1/3 cups) ground hazelnuts
  • 100 g (3.5 oz/ about 1 cup) almonds flakes
  • 100 g (3.5 oz/ 2/3 cup) chopped almonds
  • 4 tablespoons water

For the chocolate glaze

  • 100 g (3.5 oz) dark chocolate/ couverture


Make the pastry

  • Start off by lining the baking sheet with a parchment paper and set aside. Next, combine the eggs, baking powder, sugar, butter and flour in a bowl. Using your hands mix all the ingredients together to form a firm dough.
  • Lightly flour the working surface and roll the pastry out. I always split the dough into 2 doughs before rolling it out, to make my life easier. Place the pastry into the prepared baking sheet. Don't' worry, it doesn't have to be perfect. If your dough is breaking apart, don't worry, just press it into the form with your hands. Spread the jam over the rolled out pastry gently. Then preheat the oven to 175 °C (347 °F), with both up and lower heat.

Make the filling

  • Heat the brown sugar, vanilla extract and butter in a pot at medium heat. Stir continuously until butter has melted. Add chopped almonds, ground hazelnuts, almond flakes (leave 1 hand full of flakes for later) and water. Mix well and remove the pot from the heat. Pour the filling mixture over the pastry spread with jam. Using a spoon spread uniformly. Sprinkle the remaining almond flakes all over the top and bake for 25 minutes.
  • In the meantime, melt the chocolate in the microwave, over a hot bath or in a sauce pan.

Cut and glaze the nut bars

  • After 25 minutes remove the baking sheet from the oven and cut the bars immediately. First into rectangles, then squares and finally into triangles. (See NOTE 1)
  • Using a brush, drizzle the melted chocolate over the tops of the nut bars, that are still in the form. I like decorating my cakes this way, not make a mess. (NOTE 2)
    You can store the bars for about 4 days in an airtight container.


  1. Don't try to remove the bars from the baking sheet, while they are still warm, they will break.
  2. If you like you could also wait for the bars to cool, and then dip their corners into the melted chocolate and then transfer onto a cooling tray to cool completely.