Leckeres Nussecken Rezept in 2 Geschmacksrichtungen
Jump to Recipe available in English and GermanThis is my favorite CHRISTMAS COOKIE recipe ever. a crispy shortcrust base topped with fruity apricot jam, a sweet nutty filling and the ends are dipped in a shiny dark chocolate glaze. You can variate the flavor in combining different nuts. This recipe incudes the flavors walnut/hazelnut and almond/pumpkin seeds. These cookies are easy and quick to make.
Christmas season is my favorite time of the. It all starts with decorating the house with lots of Christmas lights a couple of days after the All Saints /All Souls Days. I start reading Christmas stories to my kids. And at last we start baking Christmas cookies come the first Advent Sunday. Its our very own tradition that I started with my little sister Antonia when she was a kid. <3 <3 <3


Nutty Triangels- things I love about this classic Austrian CHRISTMAS COOKIE recipe.
- First of all I love the combination of different flavors. Nuts, the fruity flavor of the apricot jam, dark chocolate.
- It’s an easy recipe. The most difficult steps about this CHRISTMAS COOKIE recipe is fitting the dough evenly into the baking tray, cutting the cookies. No biggie at all right?!? ?
- You get 80 cookies in a short time. Thats the most amazing thing ever. Its almost as quick as simple cut out cookies.
- You can variate the flavors in using different kind of Nuts, differently flavored jams or different kind of chocolates for the glaze.
- Lastly they taste sooooooo good and can be kept up to 3 weeks when stored in a cool place.
Nutty triangles – the most important steps about this cookie recipe
- Spread the dough evenly onto the baking tray. I’m using a knife to get even edges.
- Let the filling cool completely. It should only be slightly warm to the touch.
- Cut he cookies when its still warm a little bit. The best way to cut the dough into triangles is to lay the sheet on the kitchen counter . Its difficult to cut it when its still in the baking tray.
- The jam has to be without fruit pieces. A fine sieved one.
- The glaze: don’t leave the crumps in it. Take them out before you dip the next cookie corners into it. Otherwise you won’t be able to dip all cookies into it .
Smear the jam on the shortcrust Spread the filling evenly Brush some apricot jam on top. Form the edges to an even border with a knife. Cut the baked cookie sheet into squares and part every square diagonally into 2. Dip both corners into the chocolate glaze.
At Last….
You can variate the flavor of the recipe in combining different nuts. My 2 favorite flavor Combos are:
- Ground walnuts & chopped hazelnuts
- Ground almonds & chopped pumpkin seeds
- Another great way to change the flavor is in using another jam. I thing of orange jam or black current jam.
- Chocolate glaze. If you don’t like the not so sweet taste of dark chocolate, try milk chocolate or white chocolate.




These “Nussecken” – Nutty triangles are perfect as a homemade gift. everybody loves cookies especially when they are as good and as unique as these. Promised you will be loved beyond measure , especially from your family of course ?. One last tip: put some fitted baking paper between the layers of cookies if you stack them into the cookie box. They are best enjoyed cold right out of the fridge at least thats the way I like them best. When I can still hear the chocolate cover break when biting into it❤️.
If you make these amazing cookies and you fall in love with all the flavors immediately, please say “Hi” and leave me some kind words and a 5 star rating ?. Don’t forget to tag us on Instagram. What I love the most, is hearing from you.
Sweet cookie hugs
Nina
Are you looking for more delicious cookie recipes? Maybe you’ll find some more CHRISTMAS COOKIE recipes you’ll fall in love with.❤️
- Fairy Kisses – a unique Christmas Cookie recipe
- Vanilla Crescents
- Speculoos Gingerbread Cookies
- Boozy Chocolate Cake Moon Cookies
- Baileys Hazelnut Chocolate Shortbread Cookies





Easy nutty triangles – a classic Austrian Christmas cookie recipe
Ingredients
Dough
- 450 g all purpose flour
- 2 tsp baking powder
- 150 g white sugar
- 1 tbsp vanilla sugar
- 1 pinch salt
- 1 egg large, room temperature
- 280 g butter cold , cut into cubes
- 1.5 tbsp water cold
- 8 tbsp apricot jam
Filling
- 300 g butter
- 150 g brown sugar
- 120 g white sugar
- 2 tbsp vanilla sugar
- 6 tbsp water
- 300 g walnuts coarsed, but no walnut flour
- 300 g hazelnuts roasted, and chopped
Chocolate glaze
- 300 g dark chocolate
- 160 g butter
Instructions
Dough
- In a bowl of a stand mixer mix together all dry ingredients .
- Add the butter and mix everything with the paddle attachment until the butter is incorporated into the dry ingredients . the butter and dry ingredients will look like a finely flaky mixture.
- Add the other ingredients and mix until it almost comes together as a dough.
- Knead everything into a dough with your hands, form into a disk, wrap plastic foil around it and petit rest in the fridge for about 30minutes .
- Prepare a baking tray with baking paper.
- Roll out the dough and fit it on the baking tray.
- Smear 4tbsp of apricot jam onto the rolled out dough.
- Pour the filling onto the dough and spread it evenly.
- Smear the rest of the apricot jam on top with a kitchen brush.
- Preheat the oven to 200degrees Celsius (390F) top- and bottom heat.
- Bake the tray for about 15-20 minutes onto the bottom third of the oven.
- Take out the tray and let it cool until only warm to the touch.
- Cut into 5×5 squares and part those squares in 2 again diagonally .
- Dip the 2 long ends of the triangles into the chocolate glaze and let them cool completely before storing them in cookie boxes.
- The cookies are best stored in the fridge . If you stack the cookies put some baking paper between the layers.
- The cookies can be kept in the fridge up to 3 weeks.
- Enjoy and have a lovely Christmas Time with your family.❤️
Filling
- In a medium sized heavy bottom pan bring to a boil butter, the sugars, and water under constant whisking .
- When everything is a homogenous liquid mass turn off the heat and add the ground walnuts and chopped hazelnuts. let cool completely.
Chocolate glaze
- MELT chopped chocolate and butter over a double boiler, or slowly in the microwave, being sure not to overheat.
- after the chocolate is melted and mixed together with the butter into a shiny glaze start dipping the ends of the triangles into it. if the cookies crumble a little bit take out those crumbs from the glaze before dipping in the next cookie.
Notes
Nutrition



Nussecken- ein Weihnachtskekse Klassiker in 2 Geschmacksrichtungen
Ingredients
Teig
- 450 g Universalmehl alternativ Glattes Mehl
- 2 tsp Backpulver
- 150 g Staubzucker
- 1 tbsp Vanille Zucker
- 1 pinch Salz
- 1 Ei Large, Raumtemperatur
- 280 g Butter Kalt, in Würfel geschnitten
- 1.5 tbsp Wasser extra kalt
- 8 tbsp Marillenmarmelade
Belag
- 300 g Butter
- 150 g Rohrzucker
- 120 g Weißer Kristallzucker
- 2 tbsp Vanille Zucker
- 6 tbsp Wasser
- 300 g Walnüsse gemahlen, alternativ gemahlene Mandeln
- 300 g Haselnüsse medium fein gehackt/ alternativ gehackte Kürbiskerne
Schokoladenglasur
- 300 g Zartbitter Kuvertüre
- 160 g Butter
Instructions
Teig
- Das mit Backpulver, Zucker und Salz, vermischte Mehl mit der Butter vertrödeln. Am Besten gelingt das mit einem Standmixer und dem Flachrühraufsatz.
- Ei und Flüssigkeit hinzufügen und alles zu einem Teig zügig verkneten.
- Den Teig zu einer Scheibe formen, in Frischhaltefolie einwickeln und für 30 Minuten im Kühlschrank rasten lassen.
- Ein Backblech mit Backpapier auslegen.
- Nach dem Rasten, den Teig zu einem Rechteck ausrollen ca 40cmx35cm und in das Backblech gleichmäßig reinkommen. Die Ecken mache ich glatt und ebenmässig mit Hilfe eines Messers.
- Den Teig mit 4 Esslöffel Marmelade beschmieren.
- Den ausgekühlten Belag gleichmäßig drauf verteilen.
- Den Belag mit einer dünnen Schicht Marmelade bepinseln.
- Den Ofen auf 200Grad Celsius Ober- und Unterhitze vorheizen.
- Den Teig für 20 Minuten in unterem Backofendrittel backen.
- Das Backblech aus dem Ofen nehmen und bis es lauwarm ist auskühlen lassen.
- Nach dem Backen das etwas ausgekühlte Gebäck in 5cmx5cm Vierecke schneiden und diese dann diagonal teilen, so dass Dreiecke entstehen.
- Die beiden spitzen Ecken in die Schokoladenglasur eintauchen und komplett auskühlen lassen auf Backpapier oder einem Glasurengitter.
- Die Kekse halt sich sich kühl gelagert bis zu 3 Wochen in luftdichten Keksboxen. Wenn ihr Die Kekse übereinander stapelt zwischen drinnen mit Backpapier trennen.
- Gutes gelingen und viel Spaß beim backen.❤️
Belag
- Für den Belag Butter, Zuckernd Wasser zum Kochen bringen und die geriebenen und gehackten Nüsse daruntermengen.
- Masse auskühlen lassen bevor sie auf den Mürbeteig Boden gestrichen wird.
Schokoladenglasur
- Schokolade und Butter über Wasserdampf erweichen lassen und glattrühren. Ihr könnt Butter und Schokolade auch langsam und vorsichtig in Intervallen in der Mikrowelle schmelzen lassen.
- Wenn die Schokolade und Butter zu einer glänzenden Glasur glatt gerührt ist die beiden langen Spitzen hinein dippen. Kekskrümel entfernen vor dem Dippen des nächsten Kekses.
3 comments
Delicious tasting treat! My first time making them. Mine came out a bit more cake-like than crispy, shortbread -like. I had to convert all the measurements and perhaps added too much flour. Still delicious!
Hello Janet, I’m so happy that you like my nutty triangles so much. It’s definitely tricky to convert grams into cups and spoons. Those triangles have a bit of a chewy consistency because of the nutty topping but shouldn’t be cake-like. 🙈 Thank you for giving my recipe a try. I bake these cookies 3 times every season. My daughter just love these cookies so much. Have a lovely Christmas time . Nina ❤️
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