German Hazelnut Nussecken With Apricot Jam

These German hazelnut Nussecken with apricot jam are a simple homemade treat that is crunchy, nutty, and full of sweet fruit flavor. They have a buttery shortcrust base, a layer of apricot jam, a rich hazelnut topping, and chocolate-dipped corners. They are beginner-friendly and perfect for Christmas trays or gift boxes.

Nussecken means “nut corners” in German. The name comes from the triangle shape and the chocolate-dipped corners. They are a classic bake sale and holiday treat in Germany. This version adds a layer of apricot jam under the nut topping for extra flavor.

You can make them in one pan and cut them into triangles. The chocolate dip is quick and makes them look special. They keep well and taste even better after a day or two.

Recipe Card

Instructions

Step 1: Make the Shortcrust Base

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes. Rub them into the flour with your fingertips until the mix looks like coarse crumbs.
4. Add the egg and vanilla extract. Mix until a soft dough forms.
5. Press the dough evenly into the baking pan. Prick the surface with a fork a few times.
6. Bake for 12 minutes, until the base is light golden. Set aside.

Step 2: Add the Apricot Jam Layer

1. Warm the apricot jam with the lemon juice in a small pan. Stir until smooth.
2. Spread the jam evenly over the baked base. Leave a small border around the edges.

Step 3: Make the Hazelnut Topping

1. In a medium saucepan, combine the butter, sugar, honey, and water.
2. Cook over medium heat, stirring often, until the butter melts and the sugar dissolves.
3. Remove from heat. Stir in the ground hazelnuts, chopped hazelnuts, vanilla, and cinnamon.
4. Mix well until a thick, sticky topping forms.
5. Spread the hazelnut topping evenly over the apricot jam layer.

Step 4: Bake the Nussecken

1. Bake for 18 to 20 minutes, until the topping is golden and set.
2. Let the bars cool fully in the pan. This takes about 1 hour.

Step 5: Cut and Dip in Chocolate

1. Lift the bars out of the pan using the parchment paper. Place them on a cutting board.
2. Cut into squares, then cut each square in half diagonally to make triangles.
3. Melt the chocolate chips and coconut oil in a small bowl over a pan of simmering water. Stir until smooth.
4. Dip the two pointed corners of each triangle into the melted chocolate. Let the extra chocolate drip off.
5. Place the Nussecken on parchment paper to set. Chill in the fridge for 15 minutes to firm up the chocolate.

Tips Section

• Keep the butter cold for the base. Cold butter makes the shortcrust light and crumbly.
• Press the dough firmly into the pan. This gives you an even base that bakes well.
• Prick the base before baking. This stops it from puffing up.
• Warm the apricot jam before spreading. This makes it easier to spread in an even layer.
• Toast the ground hazelnuts for 5 minutes in a dry pan for a deeper flavor.
• Stir the topping while it cooks. This stops the sugar from burning.
• Let the bars cool fully before cutting. Warm bars will crumble and fall apart.
• Use a sharp knife to cut the triangles. Clean the knife between cuts for neat edges.
• Dip the corners while the chocolate is warm. It sets fast once it cools.
• Add a little coconut oil to the chocolate. It makes the dip smooth and shiny.
• Store the Nussecken in a cool place. Warm rooms make the chocolate soft.

Variations

• Almond Nussecken: Use ground and chopped almonds instead of hazelnuts.
• Raspberry Jam Nussecken: Use raspberry jam instead of apricot for a tart twist.
• Cherry Jam Nussecken: Use cherry jam and add 1/3 cup of dried cherries to the topping.
• White Chocolate Nussecken: Dip the corners in white chocolate instead of dark.
• Mixed Nut Nussecken: Use a mix of hazelnuts, almonds, and walnuts.

Storage Instructions

Store chocolate-dipped Nussecken in an airtight container at room temperature. They stay fresh for up to 2 weeks. Keep them in a cool, dry place so the chocolate does not melt.

You can keep them in the fridge for up to 3 weeks. Let them come to room temperature for 10 minutes before serving.

To freeze, wrap the bars tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving. The chocolate may bloom slightly, but the taste is still good.

If the topping feels too sticky after storage, place the bars in the fridge for 10 minutes. This firms up the honey and sugar.

Do not microwave the Nussecken. It makes the chocolate grainy and the base soft. Always let them warm up at room temperature.

FAQ Section

Can I use a different jam for this recipe?

Yes. Raspberry, cherry, plum, or strawberry jam all work well. Choose a jam that is thick and not too runny.

Why did my hazelnut topping turn out too soft?

The topping needs enough time to set. Let the bars cool fully in the pan. If the topping is still soft, chill them in the fridge for 30 minutes before cutting.

Can I make Nussecken without dipping them in chocolate?

Yes. The bars taste great on their own. The chocolate dip is a classic touch, but you can skip it if you like.

How do I cut Nussecken without cracking the topping?

Let the bars cool fully before cutting. Use a sharp knife and press down gently. Clean the knife between cuts for clean edges.

Can I make this German hazelnut Nussecken recipe gluten-free?

Yes. Use a gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but it still works well.