Description
These traditional German nut corners feature a buttery shortbread base layered with tart apricot jam and a chewy caramelized hazelnut and almond topping. Finished with a signature dip in dark chocolate, they offer a perfect balance of textures that stays fresh and soft for weeks.
Ingredients
- 1 cup (225g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (150g) apricot jam
- 1/2 cup (115g) unsalted butter (for topping)
- 1/2 cup (100g) light brown sugar, packed
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup (100g) raw hazelnuts
- 1 cup (100g) raw almonds
- 5 oz (150g) dark chocolate (72% cacao)
Instructions
- Preheat oven to 350°F (177°C) and roast raw hazelnuts and almonds on a baking sheet for 10–15 minutes until golden; let cool and pulse in a food processor to a mix of fine meal and small pieces.
- Line a 10×15-inch pan with parchment paper and cream together the room temperature butter and granulated sugar in a stand mixer.
- Incorporate the flour, salt, baking powder, and eggs into the butter mixture, mixing just until a dough forms, then press evenly into the prepared pan and prick with a fork.
- Spread the apricot jam evenly over the raw dough and chill in the refrigerator while preparing the topping.
- In a saucepan over medium heat, melt the remaining butter, brown sugar, vanilla, salt, and water; stir in the chopped roasted nuts and spread the warm mixture over the chilled jam layer.
- Bake for 30 minutes until golden brown and bubbling, then remove from the oven and let cool slightly in the pan.
- While still warm, lift the slab out and cut into squares, then slice each square diagonally into triangles.
- Melt the dark chocolate in a double boiler and dip the two side corners of each triangle, placing them on a wire rack until the chocolate is fully set.
Notes
To ensure the most professional finish, use a ruler to mark out even 3-inch squares before cutting them into triangles. If your apricot jam is particularly chunky, pulse it briefly in a blender or press it through a fine-mesh sieve to ensure an even moisture barrier that won’t cause the nut layer to slide. These bars are actually sturdier than they look, making them excellent for shipping in holiday care packages.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: German