Easy nutty triangles - a classic Austrian Christmas cookie recipe

5 from 1 vote

Easy nutty triangles - a classic Austrian Christmas cookie recipe

This 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.

Prep Time30 mins

Cook Time20 mins

resting time30 mins

Course: christmas cookies, christmas desserts, snacks

Cuisine: austrian

Keyword: austrian recipe, christmas cookies, christmas cookies ideas, christmas cookies recipes, nussecken, nuts, nutty triangles

Servings: pieces

Calories: 171kcal

Author: Nina

Equipment

baking tray 40cmx35cm

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 5x5 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

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