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Nut Corner Cookies (Nussecken)

Name: Nut Corner Cookies (Nussecken)
Total time: 50 min
Yield: 20 servings
Ingredients: 250 g flour; 1 egg; 1 pinch salt; 60 g sugar; 125 g butter; 100 g marzipan (raw marzipan paste); 2 tbsp rum; 200 g ground hazelnuts; 200 g ground almonds; 150 g butter; 100 g crème fraîche; 250 g sugar; 2 packets vanilla sugar; 200 g chocolate coating (Kuvertüre)

⏱ 50 min 🍽️ 20 servings Medium August 20, 2026

Shortcrust pastry with a hazelnut-almond-marzipan filling, dipped in chocolate coating.

Ingredients

For the dough
250 gflour
1egg
1 pinchsalt
60 gsugar
125 gbutter
For the nut filling
100 gmarzipan (raw marzipan paste)
2 tbsprum
200 gground hazelnuts
200 gground almonds
150 gbutter
100 gcrème fraîche
250 gsugar
2 packetsvanilla sugar
200 gchocolate coating (Kuvertüre)

Instructions

Knead the dough until smooth.
Mix the marzipan with rum and nuts, then knead together (Thermomix speed 4–5).
Melt the butter, crème fraîche, sugar, and vanilla sugar on the stove and stir into the nut mixture (saucepan, medium heat / setting 3).
Roll out the shortcrust pastry on a baking sheet lined with parchment paper and spread the nut mixture evenly on top.
Bake at 200°C / 390°F for about 20–25 minutes. While still warm, cut into diagonal corner pieces. (200 °C · 25 min)
Dip the corners into the melted chocolate coating.