Experience the magic of the season with my Austrian Nut Corners recipe (German Nussecken) – a festive blend of German shortbread dough, sweet chewy nut filling, and a hint of fruity apricot jam. This holiday, elevate your baking with the timeless charm of German-Austrian delicacies. Each corner, dipped in rich dark chocolate, creates a symphony of flavors that’ll dance on your taste buds. Join me in crafting these irresistible Nut Corners, a perfect balance of tradition and modern joy. Bake, share, and gift the magic of Christmas with every bite! 🌲💖
This recipe includes the flavors walnut/hazelnut and almond/pumpkin seeds. These cookies are easy and quick to make.
Savor the Season: Decadent German-Austrian Nut Corners for Your Ultimate Christmas Delight!
Let’s transform our kitchens into aromatic wonderlands, exploring not just Austrian cookies but an array of Christmas recipes that make for delightful food Christmas gifts. From our ovens to the hearts of loved ones, let’s embrace the magic of Christmas baking ideas that go beyond the ordinary.
Join me in this culinary adventure, and together, let’s celebrate the holidays with the irresistible charm of German-Austrian Nut Corners – a timeless delight for the festive season.
Are you looking for more delicious cookie recipes?
- Fairy Kisses – a unique Christmas Cookie recipe
- Vanilla Crescents
- Speculoos Gingerbread Cookies
- Boozy Chocolate Cake Moon Cookies
- Baileys Hazelnut Chocolate Shortbread Cookies
Nutty Corners- Why I love this classic Austrian Holiday Cookie recipe.
- First of all, I love the combination of different flavors. Nuts, the fruity flavor of the apricot jam, dark chocolate.
- It’s an easy recipe. The most difficult steps about this CHRISTMAS COOKIE recipe is fitting the dough evenly into the baking tray and cutting the cookies. No biggie at all, right?!? ?
- You get 80 cookies in a short time. Thats the most amazing thing ever. Its almost as quick as simple cut out cookies.
- You can variate the flavors in using different kind of Nuts, differently flavored jams or different kind of chocolates for the glaze.
- Lastly they taste sooooooo good and can be kept up to 3 weeks when stored in a cool place.
German Nussecken- 5 important steps about this cookie recipe
- Spread the dough evenly onto the baking tray. I’m using a knife to get even edges.
- Let the filling cool completely. It should only be slightly warm to the touch.
- Cut he cookies when its still warm a little bit. The best way to cut the dough into triangles is to lay the sheet on the kitchen counter . Its difficult to cut it when its still in the baking tray.
- The jam has to be without fruit pieces. A fine sieved one.
- The glaze: don’t leave the crumps in it. Take them out before you dip the next cookie corners into it. Otherwise you won’t be able to dip all cookies into it .
At Last….
You can variate the flavor of the recipe in combining different nuts. My 2 favorite flavor Combos are:
- Ground walnuts & chopped hazelnuts
- Ground almonds & chopped pumpkin seeds
- Another great way to change the flavor is in using another jam. I thing of orange jam or black current jam.
- Chocolate glaze. If you don’t like the not so sweet taste of dark chocolate, try milk chocolate or white chocolate.
These “Nussecken” – Nutty cornerse are perfect as a homemad edible gift. everybody loves cookies especially when they are as good and as unique as these. Promised you will be loved beyond measure , especially from your family of course ?. One last tip: put some fitted baking paper between the layers of cookies if you stack them into the cookie box. They are best enjoyed cold right out of the fridge at least thats the way I like them best. When I can still hear the chocolate cover break when biting into it❤️.
If you make these amazing cookies and you fall in love with all the flavors immediately, please say “Hi” and leave me some kind words and a 5 star rating ?. Don’t forget to tag us on Instagram. What I love the most, is hearing from you.
Sweet cookie hugs
Nina
Easy nutty triangles – a classic Austrian Christmas cookie recipe
Course: christmas cookies, christmas desserts, snacksCuisine: austrian80
pieces30
minutes20
minutes171
kcal30
minutesThis is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base topped with apricot jam and a sweet nutty filling and the ends are dipped in dark chocolate. Sooo good. You can variate the flavor in combining different nuts for a different flavor. This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.
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Ingredients
- Dough
450 g 450 all purpose flour
2 tsp 2 baking powder
150 g 150 white sugar
1 tbsp 1 vanilla sugar
1 pinch 1 salt
1 1 egg large, room temperature
280 g 280 butter cold , cut into cubes
1.5 tbsp 1.5 water cold
8 tbsp 8 apricot jam
- Filling
300 g 300 butter
150 g 150 brown sugar
120 g 120 white sugar
2 tbsp 2 vanilla sugar
6 tbsp 6 water
300 g 300 walnuts coarsed, but no walnut flour
300 g 300 hazelnuts roasted, and chopped
- Chocolate glaze
300 g 300 dark chocolate
160 g 160 butter
Directions
- Dough
- In a bowl of a stand mixer mix together all dry ingredients .
- Add the butter and mix everything with the paddle attachment until the butter is incorporated into the dry ingredients . the butter and dry ingredients will look like a finely flaky mixture.
- Add the other ingredients and mix until it almost comes together as a dough.
- Knead everything into a dough with your hands, form into a disk, wrap plastic foil around it and petit rest in the fridge for about 30minutes .
- Prepare a baking tray with baking paper.
- Roll out the dough and fit it on the baking tray.
- Smear 4tbsp of apricot jam onto the rolled out dough.
- Pour the filling onto the dough and spread it evenly.
- Smear the rest of the apricot jam on top with a kitchen brush.
- Preheat the oven to 200degrees Celsius (390F) top- and bottom heat.
- Bake the tray for about 15-20 minutes onto the bottom third of the oven.
- Take out the tray and let it cool until only warm to the touch.
- Cut into 5×5 squares and part those squares in 2 again diagonally .
- Dip the 2 long ends of the triangles into the chocolate glaze and let them cool completely before storing them in cookie boxes.
- The cookies are best stored in the fridge . If you stack the cookies put some baking paper between the layers.
- The cookies can be kept in the fridge up to 3 weeks.
- Enjoy and have a lovely Christmas Time with your family.❤️
- Filling
- In a medium sized heavy bottom pan bring to a boil butter, the sugars, and water under constant whisking .
- When everything is a homogenous liquid mass turn off the heat and add the ground walnuts and chopped hazelnuts. let cool completely.
- Chocolate glaze
- MELT chopped chocolate and butter over a double boiler, or slowly in the microwave, being sure not to overheat.
- after the chocolate is melted and mixed together with the butter into a shiny glaze start dipping the ends of the triangles into it. if the cookies crumble a little bit take out those crumbs from the glaze before dipping in the next cookie.
Equipment
- baking tray 40cmx35cm
Notes
- Another delicious flavor alternative is using ground almonds and fine chopped pumpkin seeds together instead of walnuts and hazelnuts.
- You can put both flavors on 1 baking tray too just use for every flavor half the ingredients amount.
- this means :
- Filling 1
- 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
- filling 2
- 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
Nutrition Facts
- Calories: 171kcal
- Carbohydrates: 13g
- Protein: 2g
- Fat: 13g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 20mg
- Sodium: 64mg
- Potassium: 82mg
- Fiber: 1g
- Sugar: 7g
- Vitamin A: 222IU
- Vitamin C: 1mg
- Calcium: 19mg
- Iron: 1mg
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8 comments
Delicious tasting treat! My first time making them. Mine came out a bit more cake-like than crispy, shortbread -like. I had to convert all the measurements and perhaps added too much flour. Still delicious!
Hello Janet, I’m so happy that you like my nutty triangles so much. It’s definitely tricky to convert grams into cups and spoons. Those triangles have a bit of a chewy consistency because of the nutty topping but shouldn’t be cake-like. 🙈 Thank you for giving my recipe a try. I bake these cookies 3 times every season. My daughter just love these cookies so much. Have a lovely Christmas time . Nina ❤️
[…] Nutty triangles – crispy shortcrust base, fruity apricot jam a sweet nutty filling and a littl… […]
Hi! Looking forward to making this. How big is the baking tray you use for this? Thanks!
This recipe was a challenge to read, but then I won first place in a nutty cookie contest at the state fair with it and went on local TV to talk about it, so definitely worth it! My only changes were omitting the top layer of apricot jam (just forgot it), added a handful of pistachios to the nuts (just to really sell the “nutty” part), and drizzled the chocolate (I knew judges were all going to get just a little bite each and wanted everyone to get the same bite). Thank you for a blue ribbon recipe!
Hello Amy, thank you so much for making my recipe. Congrats on the blue ribbon and thank you for letting me know about the changes you did. I didnt change much in this recipe since I wanted to give a full authentic experience of a traditional Austrian cookie recipe. all the best Nina
hi Nina
What is the shelf life of these cookies? I like to finish my baking by the end of November
Hey Randy, The shelf life is about 3 weeks. But the nut corners need to be cooled in the fridge or outside when you live somewhere with cool temperatures . Thank you for your question. Happy Sunday. Let me know if you have more questions.