Leckeres Nussecken Rezept in 2 Geschmacksrichtungen
This 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
Course: christmas cookies, christmas desserts, snacksCuisine: austrian80
pieces30
minutes20
minutes171
kcal30
minutesThis is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base topped with apricot jam and a sweet nutty filling and the ends are dipped in dark chocolate. Sooo good. You can variate the flavor in combining different nuts for a different flavor. This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.
Keep the screen of your device on
Ingredients
- Dough
450 g 450 all purpose flour
2 tsp 2 baking powder
150 g 150 white sugar
1 tbsp 1 vanilla sugar
1 pinch 1 salt
1 1 egg large, room temperature
280 g 280 butter cold , cut into cubes
1.5 tbsp 1.5 water cold
8 tbsp 8 apricot jam
- Filling
300 g 300 butter
150 g 150 brown sugar
120 g 120 white sugar
2 tbsp 2 vanilla sugar
6 tbsp 6 water
300 g 300 walnuts coarsed, but no walnut flour
300 g 300 hazelnuts roasted, and chopped
- Chocolate glaze
300 g 300 dark chocolate
160 g 160 butter
Directions
- 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.
Equipment
- baking tray 40cmx35cm
Notes
- Another delicious flavor alternative is using ground almonds and fine chopped pumpkin seeds together instead of walnuts and hazelnuts.
- You can put both flavors on 1 baking tray too just use for every flavor half the ingredients amount.
- this means :
- Filling 1
- 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
- filling 2
- 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
Nutrition Facts
- Calories: 171kcal
- Carbohydrates: 13g
- Protein: 2g
- Fat: 13g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 20mg
- Sodium: 64mg
- Potassium: 82mg
- Fiber: 1g
- Sugar: 7g
- Vitamin A: 222IU
- Vitamin C: 1mg
- Calcium: 19mg
- Iron: 1mg
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Easy nutty triangles – a classic Austrian Christmas cookie recipe
Course: christmas cookies, christmas desserts, snacksCuisine: austrian80
pieces30
minutes20
minutes171
kcal30
minutesThis is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base topped with apricot jam and a sweet nutty filling and the ends are dipped in dark chocolate. Sooo good. You can variate the flavor in combining different nuts for a different flavor. This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.
Keep the screen of your device on
Ingredients
- Dough
450 g 450 all purpose flour
2 tsp 2 baking powder
150 g 150 white sugar
1 tbsp 1 vanilla sugar
1 pinch 1 salt
1 1 egg large, room temperature
280 g 280 butter cold , cut into cubes
1.5 tbsp 1.5 water cold
8 tbsp 8 apricot jam
- Filling
300 g 300 butter
150 g 150 brown sugar
120 g 120 white sugar
2 tbsp 2 vanilla sugar
6 tbsp 6 water
300 g 300 walnuts coarsed, but no walnut flour
300 g 300 hazelnuts roasted, and chopped
- Chocolate glaze
300 g 300 dark chocolate
160 g 160 butter
Directions
- 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.
Equipment
- baking tray 40cmx35cm
Notes
- Another delicious flavor alternative is using ground almonds and fine chopped pumpkin seeds together instead of walnuts and hazelnuts.
- You can put both flavors on 1 baking tray too just use for every flavor half the ingredients amount.
- this means :
- Filling 1
- 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
- filling 2
- 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
Nutrition Facts
- Calories: 171kcal
- Carbohydrates: 13g
- Protein: 2g
- Fat: 13g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 20mg
- Sodium: 64mg
- Potassium: 82mg
- Fiber: 1g
- Sugar: 7g
- Vitamin A: 222IU
- Vitamin C: 1mg
- Calcium: 19mg
- Iron: 1mg
Did you make this recipe?
Tag @twosisterslivinglife on Instagram and hashtag it with
Like this recipe?
Follow @twosissterslivinglife on Pinterest
Give us a follow!
Follow us on Facebook
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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