Description
These classic German nut corners feature a buttery shortcrust base topped with a luscious layer of apricot jam and caramelized roasted hazelnuts and almonds. Finished with a signature dip in dark chocolate, they offer a sophisticated balance of crunch, chew, and tang.
Ingredients
- Room-temperature butter
- Granulated sugar
- All-purpose flour
- Salt
- Baking powder
- Eggs
- Smooth apricot jam
- Raw hazelnuts
- Raw almonds
- Brown sugar
- Vanilla extract
- Water
- Dark chocolate (72% cocoa solids)
Instructions
- Preheat oven to 350°F (177°C) and roast raw almonds and hazelnuts for 10–15 minutes until golden; cool and process into a mix of meal and small pieces.
- In a stand mixer, cream butter and granulated sugar, then mix in flour, salt, and baking powder before adding eggs to form a dough.
- Press the dough into a parchment-lined 10×15-inch pan, prick with a fork, and spread a thin layer of apricot jam over the top before chilling.
- In a saucepan, melt butter, brown sugar, vanilla, salt, and water, then stir in the processed nuts and spread the mixture over the chilled jam layer.
- Bake at 350°F (177°C) for 30 minutes until golden brown; allow to cool completely in the pan.
- Slice the slab into 32 rectangles and halve diagonally into 64 triangles.
- Melt dark chocolate in a double boiler and dip the corners of each triangle, then let set on a wire rack.
Notes
For the cleanest cuts, use a long, hot knife and wipe it between every few slices to prevent the jam and caramel from sticking. If you prefer a more intense nut flavor, ensure you rub the skins off the hazelnuts after roasting for a smoother texture in the topping.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: German