Buttery, soft, chewy,  and loaded with hazelnuts and apricots, these sweet bars are packed with flavor and the perfect recipe for those days when you need a  quick, yet impressive dessert. This recipe is our version of the classic German biscuit, Nussecken, which is sold in many German bakeries. These triangles feature a shortcrust pastry base, a fruity layer of apricot jam, a crumbly topping of roasted hazelnuts and made complete by being dipped in melted chocolate. The perfect finish for this already delightful treat! Who could resist? Certainly not us! 

How to Make Apricot-Hazelnut Triangles

1. To start, pulse the hazelnuts in a food processor until finely chopped. 
2. In a small bowl, cream butter and 1/2 cup of sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla.
3. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. 
4. Press dough into a greased 8-in. square baking pan; spread with preserves. Add chopped apricot
5. In a small bowl, mix melted butter, water, and remaining sugar; stir in hazelnuts. Spread over preserves.
6. Bake until edges are golden brown and center is set, 30-35 minutes. 
7. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely. 
8. Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. 
9. Enjoy and store leftovers in an airtight container.

How to Store Apricot-Hazelnut Triangles

Stored in an airtight container, these biscuits will keep up to a week.

Can I Freeze Them?

Yes you can! Just make sure they are cooled completely and then wrap well, placing a layer of greaseproof paper in between each layer. They can freeze for up to 2 months.

Recipe Tips

• Use a ruler when cutting out the squares and triangles – this helps keep things tidy and the edges straight.
• To dip the corners in chocolate: pour the chocolate into a small, deep bowl. Dip a corner into the chocolate then wait a few seconds before you dip the other corner, this helps prevent the chocolate from dripping down the sides.
• If you love chocolate, you can dip all the sides in chocolate rather than just the corners.
• You can make mini bite-sized triangles by cutting the triangles in half. These are similar to petit fours and make great gifts! 

Apricot-Hazelnut Triangles

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Category

Baking, Dessert

Servings

32 Triangles

Prep Time

25 minutes

Cook Time

30 minutes

Author:

Kirstin Berrington

Buttery, soft, chewy, and loaded with hazelnuts and apricots, these sweet bars are packed with flavor and the perfect recipe for those days when you need a quick yet impressive dessert. This recipe is our version of the classic German biscuit, Nussecken, which is sold in many German bakeries. These triangles feature a shortcrust pastry base, a fruity layer of apricot jam, a crumbly topping of roasted hazelnuts and made complete by being dipped in melted chocolate.

Ingredients

• 1/3 cup butter, softened

• 1 cup sugar, divided

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 3 tablespoons apricot preserves

• 4 dried apricots, chopped

  3LB ∙ $30 1LB ∙ $12 Add To Cart

• 1/3 cup butter, melted

• 2 tablespoons water

• 3/4 cup hazelnuts

  1 LB ∙ $16 2.5LB ∙ $36 Add To Cart

• 150 g dark chocolate, melted

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Directions

1. Preheat the oven to 350°F.

2. In a food processor, pulse hazelnuts until finely chopped.

3. In a small bowl, cream butter and 1/2 cup of sugar until light and fluffy, 5-7 minutes.

4. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.

5. Press dough into a greased 8-in. square baking pan; spread with preserves. Add chopped apricot.

6. In a small bowl, mix melted butter, water, and remaining sugar; stir in hazelnuts. Spread over preserves.

7. Bake until edges are golden brown and center is set, 30-35 minutes.

8. Cool 15 minutes on a wire rack.

9. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely.

10.  Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

11. Store in an airtight container.