Nussecken (German nut corners) are triangular bar cookies featuring a shortbread-like base, a layer of apricot jam, and a caramelized nut topping. Each nussecke is finished by dipping the pointed corners in dark chocolate. The result is a cookie that’s crunchy, chewy, and nutty, with sweet fruit, buttery shortbread and a touch of chocolate.
Nussecken are a classic German treat commonly found at Christmas markets and bakeries year-round. They combine a tender, slightly sandy shortbread base with a layer of apricot jam, topped by a sticky, caramelized nut mixture. Finally, the corners are dipped in dark chocolate for contrast and a polished finish.
The nut topping is one of the most satisfying parts: a loose, spreadable mixture that bakes into a deep golden, chewy layer with rich caramel notes. Because the recipe is made in a single large pan, you can cut the finished bars into small bite-sized pieces for a cookie tray or larger triangles for gift bags or snacks.
If you enjoy bar cookies and nut-and-chocolate combinations, these nussecken are an excellent addition to your baking rotation—familiar but distinct, with layered textures and balanced sweetness.
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Ingredients
* See recipe card for the full list of ingredients and exact quantities.
- Unsalted butter – Room-temperature butter for the shortbread; butter for the topping will be melted.
- Baking powder – Traditional in nussecken shortcrust, it lightens the dough slightly compared with an unleavened shortcrust.
- Apricot jam – The classic jam layer; smooth or chunky apricot jam both work. You can substitute other jams (peach, cherry, raspberry, plum) if you prefer.
- Brown sugar – Used in the nut topping to intensify the caramel flavor when baked.
- Water or rum – Water works well in the topping; replace it with dark rum for a boozier profile if desired.
- Hazelnuts (and other nuts) – Traditionally all hazelnuts, but almonds, pecans or walnuts, or a mix, are fine. Roasting the nuts first deepens their flavor (roasting instructions are in the recipe).
Instructions
Overview of the steps to make these layered German nut bars. Full, step-by-step instructions and exact measurements are in the recipe card below.
Beat the butter and sugar together until combined.
Add flour, salt and baking powder and mix until the mixture resembles fine crumbs.
Add eggs and mix briefly just until the dough comes together; avoid overmixing.
Form the dough into a flat rectangle to make rolling easier.
Roll the dough between parchment sheets to the size of your pan for an even base.
Transfer the dough to a parchment-lined jelly roll or 9 x 13-inch pan and press into the corners. Prick with a fork to prevent bubbles.
For an Even Shortbread Base – Rolling the dough to the exact pan dimensions before transferring makes it much easier to achieve a uniform thickness than pressing it into the pan.
Spread the shortbread evenly with apricot jam, then chill the pan while you prepare the nut topping.
In a saucepan, combine butter, brown sugar, vanilla, salt and water for the nut topping.
Heat gently over medium, stirring until the mixture melts and combines. Do not boil; set aside to cool slightly.
Process the cooled roasted nuts until mostly ground but with some small texture remaining—like coarse nut flour plus tiny pieces.
Combine the chopped nuts with the slightly cooled butter-and-sugar mixture, stirring until evenly coated.
Pour the nut topping over the jam layer and spread it evenly to the pan’s edges.
Bake the bars until the nut topping is golden and bubbly. Cool completely in the pan, then transfer to a cutting board.
Cut into rectangles (for example 32 pieces) and then slice each rectangle diagonally to form triangles. Melt dark chocolate and dip the pointed corners; place the cookies on a rack to let the chocolate set.
Preventing Broken Bars – Once the chocolate has hardened, slide a thin spatula or knife under each dipped corner to free the chocolate from the rack before lifting the cookie. This prevents the corners from breaking.
Substitutions
While hazelnuts are traditional, nussecken work well with almonds, walnuts or pecans, either alone or blended. If you don’t have a food processor, substitute packaged almond meal or hazelnut meal for the chopped nuts, or finely chop nuts with a chef’s knife.
Variations
Customize Your Nussecken
Change the jam
Apricot is classic, but cherry, raspberry, plum, peach or strawberry will produce deliciously different results.
Change the chocolate dip
For a bakery-style finish, dip the three straight edges of each triangle so the nut-topped face gets a chocolate border.
Add a boozy kick
Replace the water in the nut topping with dark rum for a warm, complex flavor.
Make them bakery-sized
Cut the baked shortbread into fewer rows (for example a 3×4 grid) and slice each rectangle diagonally for larger triangles.
Quick drizzle
If you’re short on time, drizzle melted chocolate in a zigzag over the tops instead of dipping each corner. Finish with a pinch of flaky sea salt while the chocolate is still wet for a gourmet touch.
Equipment
Jelly roll pan – A 15 x 10 x 1-inch pan is ideal. A 9 x 13-inch baking pan can be used as a substitute; adjust baking time slightly if needed.
Food processor – Makes quick work of grinding the nuts to the right texture.
Mini offset spatula – Helpful for spreading jam and the nut topping evenly.
Storage
Store: Keep nussecken at room temperature for up to 5 days in an airtight container.
Freeze: Freeze undipped cookies for up to one month in a sealed container or freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving. Chocolate-dipped corners can bloom in the freezer, so freezing undipped and dipping after thawing gives the best texture and flavor.
More cookies
- German Cookies
- Kokosmakronen (German Coconut Macaroons)
- Chocolate Gingerbread Cookies
- Triple Ginger Molasses Cookies
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📖 Recipe
Nussecken (German nut corners)
INGREDIENTS
SHORTCRUST PASTRY BASE
- 168 grams unsalted butter, room temperature
- 125 grams granulated sugar
- 300 grams all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 2 large eggs
JAM LAYER
- 140 grams apricot jam
NUT LAYER AND CHOCOLATE GLAZE
- 196 grams unsalted butter
- 200 grams brown sugar
- 5 mL vanilla extract
- ½ teaspoon kosher salt
- 60 mL water
- 200 grams almonds, raw
- 200 grams hazelnuts, raw
- 170 grams dark chocolate, 72%, finely chopped
INSTRUCTIONS
ROASTING THE NUTS
- Preheat the oven to 350°F (177°C). Spread the nuts on a rimmed sheet pan and roast 10–15 minutes, stirring every 5 minutes, until fragrant and lightly golden. Cool and keep the oven on.
SHORTCRUST PASTRY BASE
- Line a 10 x 15-inch jelly roll pan (or a 9 x 13 x 2-inch pan) with parchment.
- Beat butter and sugar until combined. Add flour, salt and baking powder and mix until the mixture resembles fine crumbs. Add eggs and mix just until the dough comes together. Gather into a flat rectangle.
- Roll the dough between parchment sheets to the pan dimensions. Flip into the prepared pan, press into corners, and prick with a fork to prevent bubbles.
JAM LAYER
- Spread the dough evenly with apricot jam and chill the pan while you prepare the topping. Place an empty half sheet pan on the oven rack to preheat as a drip pan.
NUT LAYER AND CHOCOLATE GLAZE
- In a saucepan combine butter, brown sugar, vanilla, salt and water. Heat gently, stirring until melted; do not boil. Cool slightly.
- Pulse the roasted nuts in a food processor until a mix of fine meal and small pieces remains. Combine the nuts with the warmed butter mixture and stir well.
- Spread the nut mixture over the jam so it reaches the edges. Place the jelly roll pan on the preheated half sheet pan and bake 30 minutes, until golden and bubbly. Cool in the pan, then slide the parchment and bars onto a cutting board.
- Cut into 32 rectangles, then cut each rectangle diagonally to make 64 triangles. Line a baking sheet with parchment and set a cooling rack on top.
- Melt the finely chopped dark chocolate in a double boiler or heatproof bowl over simmering water. Dip each pointed corner into the chocolate, shake off excess, and place on the rack until set.
- Run a thin spatula under each corner to free the chocolate from the rack before lifting the cookies. Serve or store as directed.
EQUIPMENT
- Jelly roll pan (15 x 10 x 1 inch)
- Food processor
- Mini offset spatula
NOTES
- If you don’t have a jelly roll pan, a 9 x 13-inch pan can substitute; you may need to extend the baking time slightly.
- Store finished nussecken at room temperature up to 5 days; freeze undipped cookies up to one month.
- Freeze without the chocolate-dipped corners to avoid chocolate bloom; dip after thawing if needed.