Ultra-Juicy Nut Corners – Better Than from the Bakery!
Summary
If you love the rich, nutty, and caramelized flavors of classic nut corners (Nussecken), get ready to experience a homemade version that’s even better than from the bakery! These ultra-juicy nut corners feature a buttery shortcrust base, a luscious layer of apricot jam, and a crunchy caramelized hazelnut topping, all dipped in smooth dark chocolate. Perfectly balanced in texture and sweetness, these nut corners make for an irresistible treat. Whether for coffee time, special occasions, or simply indulging in a homemade delight, this recipe will be your new favorite!
Prep Time, Cook Time & Servings
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 20 nut corners
- Calories per serving: ~280 kcal
Course & Cuisine
- Course: Dessert, Snack, Pastry
- Cuisine: German, European
Ingredients
For the Shortcrust Base:
- 300g all-purpose flour
- 150g cold butter, cubed
- 100g granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 tsp baking powder
For the Filling & Topping:
- 200g apricot jam
- 200g butter
- 200g granulated sugar
- 2 tbsp water
- 1 tsp vanilla extract
- 200g ground hazelnuts (or almonds)
- 100g chopped hazelnuts (or almonds)
For the Chocolate Coating:
- 200g dark chocolate
- 1 tsp coconut oil (optional, for smoother consistency)
Equipment Needed
- Mixing bowls
- Electric mixer or hand whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Small saucepan
- Knife for cutting
- Double boiler or microwave for melting chocolate
Instructions
Step 1: Prepare the Shortcrust Base
- In a mixing bowl, combine flour, sugar, and baking powder.
- Add cold butter cubes and rub them into the flour using your hands or a pastry cutter until the mixture resembles breadcrumbs.
- Mix in the egg and vanilla extract, kneading gently until a smooth dough forms.
- Roll out the dough on a lightly floured surface to fit a baking sheet (about 30×40 cm).
- Transfer the dough onto a parchment-lined baking sheet and spread it evenly.
