The Best German Nut Triangles

This is hands-down the best recipe for quick, soft, and chewy German Nut Bars (Nussecken)—just like Grandma used to make!

I whip up Grandma’s classic nut bar recipe right in the Thermomix®, which makes the prep a total breeze.

These little treats are perfect for any occasion: a cozy afternoon coffee break, a quick office snack, party dessert platters, or as a star addition to your holiday baking list.

In my easy step-by-step recipe, I’ll show you how quick and effortless it is to bake a batch of these insanely delicious homemade nut bars in no time!

What Are Nussecken?

Nussecken (literally “nut corners”) are a classic German bakery treat made of three irresistible layers: a buttery shortcrust base, a thin layer of jam, and a rich, nutty topping—usually made with toasted hazelnuts or almonds.

Once baked, the whole sheet is cut into small triangles, and the corners are dipped in rich melted chocolate.

Why You’ll Love Nussecken:

• A timeless classic, just like Grandma used to make.
• Incredibly delicious and satisfying.
• Super easy to whip up.
• Great shelf life—they stay fresh for weeks!
• Budget-friendly with simple pantry staples.
• Perfect with your afternoon coffee or as an easy on-the-go snack.

My Top Tips for Making Nussecken

If jam isn’t your thing, feel free to skip it! The bars will taste a little different, but they’ll still be totally delicious.

Keep an eye on the oven! Be careful not to overbake them, or they can dry out a bit.

Let the nut triangles cool completely before storing them in a cookie tin. If you pack them up while they’re still warm, they’ll lose their nice crunch and turn soft.

How Long Do Nussecken Last?

Stored in an airtight cookie tin, these nut bars will stay fresh and delicious for several weeks.

For the best results, keep them stored in a cool, dark place.

Want to make them last even longer? You can easily freeze these tasty treats! They hold up wonderfully in the freezer for several months.

When you’re ready to enjoy one, just pop it in the fridge overnight to thaw.

What You’ll Need to Make Nussecken

For the Shortbread Crust:

• 300 g all-purpose flour
• 130 g granulated sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 2 eggs
• 130 g cold butter, cubed
• 1 pinch of salt

For the Nut Topping:

• 120 g apricot jam (alternatives: quince jelly, apple jelly, or orange marmalade)
• 100 g butter, cubed
• 100 g granulated sugar
• 1 packet vanilla sugar
• 2 tbsp water
• 100 g ground hazelnuts (alternative: ground almonds)
• 150 g chopped hazelnuts

For the Chocolate Dip:

• 150 g chocolate melting wafers or chocolate coating (alternative: 150 g dark chocolate melted with a bit of coconut oil)

Note: You can find the exact ingredient quantities and step-by-step instructions further down in the recipe card.

How to Make German Nut Bars (Nussecken)

Instructions:

First, add the flour, sugar, vanilla sugar, butter, eggs, and salt into the mixing bowl and knead for 35 sec / Speed 5 until a dough forms.

Next, roll out the dough to the size of your baking sheet. The easiest way to do this is with a rolling pin between two sheets of parchment paper.

Transfer the rolled-out shortcrust dough (along with the bottom layer of parchment paper) onto your baking sheet, gently working it into the corners if needed. Peel off and discard the top sheet of parchment paper.

Next, add the apricot jam to the (unrinsed) mixing bowl and heat for 3 min / 140°F (60°C) / Speed 1.

In the meantime, preheat your oven to 350°F (180°C).

Now, spread the apricot jam evenly over the shortcrust base.

Pro Tip: An offset spatula or pie server makes this super easy!

For the topping (no need to rinse out the mixing bowl first!), heat the butter, sugar, and vanilla sugar for 3 min / 100°C / Speed 2.

Next, add the finely ground and chopped hazelnuts along with the water, and mix for 30 sec / Speed 3 / Reverse mode.

Spread the nut mixture over the apricot jam and use your offset spatula or pie server to gently smooth it into an even layer.

Bake on the bottom rack of your oven for about 25 minutes.

While the pastry is still warm, slice it into triangles. Just cut it into 12 squares, then slice each square diagonally in half (check out the photo!).

For cute mini nut corners, just slice each of those 24 triangles in half once more.

Let the triangles cool completely.

Melt the chocolate glaze in the microwave or over a double boiler until smooth and liquid.

Alternatively, finely chop the dark chocolate and melt it with a little coconut oil for about 5 min / 40°C / Speed 2 in a CLEAN mixing bowl.
Once cooled, you can either dip the corners of each triangle directly into the chocolate, or save time by lining them up side-by-side and drizzling the chocolate over the corners in quick circles with a teaspoon (see photo!). 🙂

Let the chocolate set, and enjoy!

These classic German nut corners will stay fresh stored in an airtight cookie tin for several weeks.

Happy baking!

Note: You’ll find the full ingredient measurements and step-by-step instructions down below in the recipe card.

The listed prep and baking times are averages.

Now, have so much fun baking and enjoy every bite!

If you loved this quick German nut bar recipe, you’ll definitely want to check out my recipe for delicious crispy waffles 🙂

Happy baking,
Christoph
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