The Best German Nut Triangles (Nussecken)

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This delicious classic—just like Grandma used to make—is quick and easy to whip up and tastes absolutely heavenly!

Vorbereitung25

Zubereitung25

Gericht: Dessert

Küche: German

Keyword: Kleingebäck

Niveau: Easy

Servings:

Calories: 278kcal

120 g Apricot jam Alternative: Quince or apple jelly, orange marmalade (approx. 4 oz)
100 g Butter cubed (approx. 3.5 oz)
100 g Granulated sugar (approx. 3.5 oz)
1 packet Vanilla sugar
2 tbsp Water
100 g Ground hazelnuts Alternative: Ground almonds (approx. 3.5 oz)
150 g Chopped hazelnuts (approx. 5.5 oz)

150 g Chocolate cake glaze Alternatively 150 g dark chocolate and a little coconut oil (approx. 5.5 oz)

300 g All-purpose flour, 130 g Granulated sugar, 1 packet Vanilla sugar, 2 Eggs, 130 g Butter, 1 pinch Salt
First, add the flour, sugar, vanilla sugar, butter, eggs, and salt to the mixing bowl and knead for 35 sec / speed 5 to form a dough.
Next, roll the dough out to the size of your baking sheet. This works best using a rolling pin between 2 sheets of parchment paper.
Place the rolled-out dough with the bottom parchment paper onto a baking sheet, pressing it neatly into the corners if needed. Remove the top sheet of parchment paper.
120 g Apricot jam
Next, add the apricot jam to the (unwashed) mixing bowl and heat for 3 min / 60°C (140°F) / speed 1.
In the meantime, preheat your oven to 180°C (350°F) conventional heat.
120 g Apricot jam
Now, spread the warm apricot jam evenly over the shortcrust base.

Pro tip: An offset spatula or pie server works great for this!

100 g Butter, 100 g Granulated sugar, 1 packet Vanilla sugar
For the topping (no need to rinse the mixing bowl for this step either!), heat the butter, sugar, and vanilla sugar for 3 min / 100°C (210°F) / speed 2.
2 tbsp Water, 100 g Ground hazelnuts, 150 g Chopped hazelnuts
Then add the ground and chopped hazelnuts along with the water and mix for 30 sec / speed 3 / reverse speed.
120 g Apricot jam
Spread the nut mixture over the apricot jam layer and gently smooth it out using an offset spatula or pie server.
Bake on the lower rack of your oven for about 25 minutes.
While still warm, slice into triangles. To do this, cut into 12 equal squares, then cut each square diagonally in half (see photo). For mini nut triangles, slice each of the 24 triangles in half once more. Let the triangles cool completely.
150 g Chocolate cake glaze
Melt the chocolate glaze in the microwave or over a double boiler until smooth. Alternatively, finely chop dark chocolate and melt it with a bit of coconut oil for about 5 min / 40°C (100°F) / speed 2 in a CLEAN mixing bowl.
150 g Chocolate cake glaze
Once cool, you can either dip the corners of each triangle into the chocolate, or save time by lining up the triangles and using a teaspoon to drizzle/swirl chocolate over the corners (see photo). :-)
150 g Chocolate cake glaze
Let the chocolate set completely and enjoy!