These German nut triangles are one of my favorite desserts from Germany. I just learned recently that you supposedly only serve them during Christmas season in some regions of Germany. However, I remember seeing them everywhere all year round, every bakery had them at least where we lived. Even the school kiosk offered them all the time and I happily ate them day in and day out.
Those were the days when you wouldn’t think about anything you ate. You know, as a teenager I believe I had at least one of these triangles per day and I didn’t worry about my pants not fitting anymore or having a belly like a muffin top. Those were the good days. I still enjoy these triangles to the present day. They consist of a nice shortbread crust, which has a thin layer of apricot jam, and is topped of with caramelized nuts plus dipped in chocolate. I may have to go jogging some more than as a teenager, but man it’s so worth the effort!
These German triangles are a very classic recipe. I got the recipe from a colleague of mine who had gotten it from a friend of a friend. I love recipes that were passed down for generations. Often these recipes are very simple with very few instructions. I tried to incorporate some tips and tricks I learned along the way as a passionate baker. So that you also have the chance to bake these beauties. The method of making the shortbread is also different from the regular German way, which is similar to pie crust. I hope my instructions are helpful for you. If you have any questions, feel free to ask.
These German nut triangles contain a shortbread crust, one thin layer of apricot jam, caramelized nuts and are dipped in chocolate. For the batter cream the soft butter for about two minutes. Then add the sugar and cream for an additional two minutes. Add eggs and vanilla extract and mix until fully combined. Add flour, cornstarch, and baking powder and mix until you have a very thick and sticky batter. Line a baking sheet with parchment paper and spread the batter with a spoon. Mind you, you should cover the entire baking sheet as the topping tends to spread fully. You can try to create a shield, but I just like to use a smaller baking sheet. Mine has the size of 35x25cm. If you find the batter is too hard to deal with, you can chill in in the fridge as it will get easier to handle. Transfer parchment paper with batter on it into fridge before continuing. For the topping heat the apricot jam and set aside. Then heat up butter with water and sugar in a large pot. Once fully melted, add the nuts. Stir and let cool for a few minutes. Preheat oven to 175 degrees Celsius. Move the batter back onto the baking sheet and spread the heated up apricot jam on it with a spoon. Then spread the mix of nuts on top. Bake for about 35min or until topping has caramelized and looks brown. Cool for about 15min before cutting into stripes first and then triangles. I got 24 nut triangles from it. Let cool completely. Heat the chocolate with the oil on low on stovetop or microwave in 30 second increments. Either dunk the corners into chocolate or spread with a spoon. Let cool at room temperature for the chocolate to keep its shine. These nut triangles will keep for a week in an airtight container and can also be stored in a cookie can. It is also possible to freeze them. These nut triangles will keep for a week in an airtight container and can also be stored in a cookie can. It is also possible to freeze them.
German Nut Triangles
Ingredients
Instructions
Notes
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