German Hazelnut Pastry Squares With Chocolate

These German hazelnut pastry squares with chocolate are a simple homemade treat that is buttery, nutty, and full of rich flavor. They have a tender shortcrust base, a sweet hazelnut filling, and a chocolate drizzle on top. They are beginner-friendly and perfect for Christmas trays or coffee time.

Hazelnut pastries are a classic part of German baking. They appear in many forms, from cookies to cakes to filled bars. The warm hazelnut flavor pairs beautifully with the buttery dough and rich chocolate.

This recipe keeps things simple with an easy shortcrust base and a quick hazelnut filling. The bars bake in one pan and are cut into squares, so you do not need any special molds. Once baked and cooled, they are drizzled with melted chocolate. They taste even better after a day or two.

Recipe Card

Instructions

Step 1: Make the Shortcrust Base

1. In a large bowl, mix the flour, sugar, and salt.
2. Add the cold butter cubes. Rub them into the flour with your fingertips until the mix looks like coarse crumbs.
3. Add the egg, vanilla extract, and almond extract. Mix until a soft dough forms.
4. Shape the dough into a flat disc. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
5. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
6. Press the dough evenly into the baking pan. Prick the surface with a fork a few times.
7. Bake for 12 minutes, until the base is light golden. Set aside.

Step 2: Make the Hazelnut Filling

1. In a bowl, beat the ground hazelnuts, sugar, softened butter, egg, vanilla, cinnamon, and salt until smooth.
2. Add the flour and mix well. Stir in the chopped hazelnuts if using.
3. Spread the hazelnut filling evenly over the baked base.

Step 3: Bake the Pastry Squares

1. Bake for 20 to 22 minutes, until the filling is set and lightly golden.
2. Let the bars cool fully in the pan. This takes about 1 hour.

Step 4: Add the Chocolate Topping

1. Melt the chocolate chips and coconut oil in a small bowl over a pan of simmering water. Stir until smooth.
2. Drizzle the melted chocolate over the cooled bars.
3. Sprinkle the chopped hazelnuts over the chocolate.
4. Chill in the fridge for 15 minutes to firm up the chocolate.
5. Cut into 24 squares and serve.

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.
• Toast the ground hazelnuts for 5 minutes in a dry pan for a deeper flavor.
• Spread the filling evenly. This gives every bite the same nutty taste.
• Let the bars cool fully before cutting. Warm bars will crumble and fall apart.
• Use a sharp knife to cut the squares. Clean the knife between cuts for neat edges.
• Add a little coconut oil to the chocolate. It makes the drizzle smooth and shiny.
• Chill the bars before cutting. This helps the chocolate set and makes neat squares.
• Store the bars in a cool place. Warm rooms make the chocolate soft.

Variations

• Almond Pastry Squares: Use ground and chopped almonds instead of hazelnuts.
• White Chocolate Hazelnut Squares: Drizzle with white chocolate instead of dark.
• Double Chocolate Hazelnut Squares: Add 1/2 cup of chocolate chips to the hazelnut filling before baking.
• Mixed Nut Pastry Squares: Use a mix of hazelnuts, almonds, and walnuts.
• Coconut Hazelnut Squares: Add 1/2 cup of shredded coconut to the filling.

Storage Instructions

Store the hazelnut pastry squares in an airtight container at room temperature. They stay fresh for up to 1 week. Keep them in a cool, dry place so the chocolate does not melt.

You can keep them in the fridge for up to 2 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 2 months. Thaw at room temperature before serving. The chocolate may bloom slightly, but the taste is still good.

To refresh a stale pastry, place it in a 300°F (150°C) oven for 8 to 10 minutes. This softens the dough and brings back the buttery flavor.

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

FAQ Section

Can I use almond flour instead of ground hazelnuts?

Yes. Almond flour and ground hazelnuts are similar. Use the same amount. The flavor will be slightly different but still tasty.

Why did my hazelnut filling turn out dry?

The filling may have been overbaked or had too little butter. Check the bars a few minutes before the timer goes off. You can also add 1 extra tablespoon of softened butter to the filling.

Can I make these pastry squares without eggs?

Yes. Use 1/4 cup of applesauce or 1 flax egg in the base instead of the egg. For the filling, use 1 tablespoon of aquafaba or 2 tablespoons of milk.

How do I cut the squares without cracking the chocolate?

Chill the bars in the fridge for 15 minutes before cutting. Use a sharp knife and press down gently. Clean the knife between cuts for clean edges.

Can I make this German hazelnut pastry 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.