Description
These classic German Nut Corners feature a buttery shortbread base layered with tart apricot jam and a crunchy, caramelized hazelnut-almond topping. Dipped in dark chocolate, these sturdy triangles provide a sophisticated balance of textures and flavors perfect for any cookie platter.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter, divided
- 2 large eggs
- 1/2 teaspoon salt, divided
- 1/2 cup apricot jam
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 4 tablespoons water
- 1 cup raw hazelnuts
- 1 cup raw almonds
- 7 ounces dark chocolate (72% cocoa), chopped
Instructions
- Preheat your oven to 350°F (177°C) and roast the raw almonds and hazelnuts on a rimmed baking sheet for 10–15 minutes until golden and fragrant.
- Allow the nuts to cool, then pulse them in a food processor until they are a mix of ground meal and small crunchy pieces.
- In a stand mixer, beat 1/2 cup of softened butter and granulated sugar until combined, then mix in the flour, baking powder, and half the salt until the texture resembles sand.
- Add the eggs to the flour mixture and mix just until a cohesive dough forms.
- Roll the dough out between parchment sheets to fit a 10×15-inch jelly roll pan, then press it into the bottom and prick with a fork.
- Spread the apricot jam in an even layer over the raw dough and place the pan in the refrigerator to chill.
- In a medium saucepan, melt the remaining 1 cup of butter with the brown sugar, vanilla, remaining salt, and water, then stir in the processed nuts.
- Spread the warm nut mixture evenly over the chilled jam layer.
- Bake for approximately 30 minutes until the top is caramelized and golden brown.
- Let the bars cool completely in the pan before lifting them out and slicing into rectangles, then diagonally into triangles.
- Melt the dark chocolate over a double boiler and dip the two pointed side corners of each triangle into the chocolate.
- Place the cookies on a wire rack to set completely before serving.
Notes
To ensure the most distinct layers, make sure the jam is chilled before spreading the warm nut topping over it. If you prefer a smoother chocolate finish, adding a teaspoon of coconut oil to the melting chocolate will help it glide on easily and set with a beautiful sheen.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: German