Gluten-free Nut Corners (German Nussecken)

Gluten-free nut corners (German Nussecken)

Prep time: 15 minutes

Cook time: 35 minutes

Serves: 24 (1 tray)

These nut corners are just delicious. It’s a classic German pastry that you can buy in every German bakery. They are called Nussecken in Germany. Nut corners are made with toasted hazelnuts, jam and chocolate glaze!

If you’ve tried this recipe, let us know in the comments down below how you liked it!

Looking for more traditional German gluten-free recipes?

How about these:

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Nut corners

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 1 hour 20 minutes
  • Serves: 24 (1 tray)


For the shortbread:

  • 300 g gluten-free all-purpose flour, (e.g. Schär Mix B Bread)
  • 1 tsp xanthan gum
  • 1 tsp psyllium husk powder
  • 1 tsp baking powder
  • 130 g sugar
  • 1 sachet vanilla sugar, (8 g)
  • 2 eggs
  • 150 g soft butter, (optionally lactose-free)

For the nut topping:

  • 200 g butter, (optionally lactose-free)
  • 200 g brown cane sugar
  • 1 sachet vanilla sugar, (8 g)
  • 5 tbsp water
  • 200 g almonds, hazelnuts or walnuts, ground
  • 200 g hazelnuts, chopped and roasted (alternatively almonds)
  • 6 tbsp jam, apricot, cherry, raspberry
  • chocolate glaze, dark (optionally lactose-free)


  • 1)

    Make the shortcrust pastry. Sift the flour into a bowl and add the butter in flakes to the flour. Add all the remaining ingredients. Knead quickly with your hands, or with a food processor, until smooth.

  • 2)

    Roll out the dough on a floured work surface, then place on a greased or parchment-lined baking sheet and chill for 30 minutes.

  • 3)

    For the nut topping, melt butter, water, raw cane sugar and vanilla sugar in a saucepan, but do not boil! Then stir in ground and chopped nuts.

  • 4)

    Spread the jam (traditionally apricot jam is used) on the shortcrust pastry and spread the nut topping evenly over the top.

  • 5)

    Preheat the oven to 175°C conventional heating (top-bottom heat). Bake on the middle shelf of the oven for about 30 – 35 minutes and allow to cool.

  • 6)

    Cut the cooled cake into triangles and dip the corners into melted chocolate icing.


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