Nussecken (German Nut Bars) |

Nussecken are German nut bars. They are a bit like a nut bar, but with a meringue on top. Nussecken are very popular in Germany, and usually the only nut bar that you will find in the US is the Nussbutterkonfekt (Nut Bar Cookie) which is buttery, chocolatey and good, but not as interesting as Nussecken.

Nut bars are a German food, and there are many kinds of nut bars, such as Nussecken. Nussecken is German for Nut Bars. Nussecken or Nut Bars in English also called Nut Roll, Nut Roll, Nut roll, Nut Bites, Nut Snack, Nutroll, Nut Bar, Nut Bar, Nut Bar, Whole Nut, Witkoek, etc.

Nussecken (German Nut Bars) | can be described as a delicious chocolate bar with a crispy top (much like a Nutella bar) with nuts inside which may or may not be coated in chocolate. These bars are very popular in Germany and have many different varieties. This review will focus on the Bavarian variety which is considered by many to be the premier brand of Nussecken.



For a German twist on nut bars, try these Nussecken!

Nussecken is a triangle-shaped sweet delicacy that you’ll love if you’re wanting something sweet.

Nussecken literally means “nut corners,” and it’s not hard to understand why.

These baked bars, also known as German nut bars, are the ideal mix of sweet, nutty, flaky crust with a touch of chocolate!

nussecken nut bars on plate with nut bars in the backgroundWe’re really pleased with the results of our Nussecken!

Our Nussecken recipe is simple to follow, enjoyable to prepare, and yields a big quantity.

They’re a baked item that also lasts a long time, so they’re well worth the effort if you want to keep sweet treats on hand for weeks!

Suggestions/Substitutions for the Recipe

These nut corners are wonderful, but there are a few of different methods to make them.

To begin, you may substitute other nuts with the ones we used. Nussecken are traditionally prepared with hazelnuts, but we use whatever we have on hand. Almonds and walnuts are examples of this.

1629407076_54_Nussecken-German-Nut-BarsLook those those Nussecken, cooling and setting their chocolate edges…

You don’t have to purchase pre-ground nuts for the ground nuts. You can, however if you have a food processor, you can just ground them at home.

Basically, if you can only get whole nuts at the grocery shop or a health food store, don’t worry.

In terms of the jam, Nussecken are typically prepared with apricot jam, which is what we generally use. It makes no difference whether the jam contains fruit pieces or not; simply use what you have on hand. You may also use another jam if you don’t have any on hand.

If you don’t like chocolate, you may also leave it out of the glaze. We typically bake half of these with chocolate and half without, since certain members of the family like them without chocolate.

Step-by-Step Instructions for Making Nussecken

For precise ingredients and quantities for making excellent Nussecken, see the recipe card at the bottom of this article.

You can view the step-by-step procedure pictures below if you want to follow along.

This way, if you’re not sure how to do anything, you can look at the picture to see how we did it!

1629407077_852_Nussecken-German-Nut-BarsIn a mixing basin, combine flour and baking powder.

Grease and flour your baking pan first. We use a baking pan that is about 13.5 x 9.5 inches in size. Remove it from the equation.

In a medium-sized mixing basin, add the flour. After that, add the baking powder to the flour and mix it in well.

1629407078_110_Nussecken-German-Nut-BarsCombine the remaining ingredients.

Add the egg, butter, vanilla extract, and sugar at this point. Using the spiral dough hooks on your electric mixer, combine everything. Pour the milk in gently at the same time.

1629407079_456_Nussecken-German-Nut-BarsForm a dough ball.

Continue to combine until you have a dough that is easily formed into a ball.

1629407080_198_Nussecken-German-Nut-BarsThe dough should be rolled out.

Dust the counter with flour, then spread out the dough with a rolling pin until it is about the size of your baking pan.

1629407081_537_Nussecken-German-Nut-BarsIn the pan, place the dough.

Place the dough in the baking pan, making sure it fits snugly.

1629407082_151_Nussecken-German-Nut-BarsSpread apricot jam on the dough.

Then, carefully spread apricot jam over the dough until it is completely coated.

It doesn’t matter whether you use jam with or without fruit pieces for this recipe.

Preheat the oven to 350 degrees Fahrenheit at the same time.

1629407084_600_Nussecken-German-Nut-BarsIn a saucepan, combine the butter, sugar, water, and vanilla essence.

It’s now time to make the nut topping. In a medium-sized saucepan, combine butter, sugar, water, and vanilla extract.

Heat until the butter has melted and the sugar has dissolved on the heat.

1629407085_203_Nussecken-German-Nut-BarsAdd the ground nuts and mix well.

Remove the saucepan from the heat and stir in both the ground and chopped nuts.

Stir until everything is well combined, then set aside to cool for about 5 minutes.

1629407086_4_Nussecken-German-Nut-BarsCover the dough with the nut topping.

Once the nut topping has cooled somewhat, carefully spread the apricot jam over the dough.

Make sure it’s properly distributed so the nut bars finish baking at the same time.

Bake the Nussecken for about 25 minutes on the medium rack of your oven, or until done and beautifully browned – but not burnt – on top.

1629407088_838_Nussecken-German-Nut-BarsAllow time for the cooked nut bars to cool.

Remove the nut bar from the oven and set it aside to cool completely.

1629407089_445_Nussecken-German-Nut-BarsCut the Nussecken into the traditional triangle form.

After they’ve cooled completely, cut them into big squares and then smaller triangles.

1629407090_910_Nussecken-German-Nut-BarsDip the corners of the cake in chocolate.

Melt the baking chocolate in the microwave or in a hot water bath if you wish to coat (some) of your nut bars with chocolate.

1629407091_221_Nussecken-German-Nut-BarsOne of the corners is chocolate-covered.

Then dip two corners – or one side – into the melted chocolate.

1629407093_933_Nussecken-German-Nut-BarsAllow the triangles to set in the refrigerator until the chocolate has hardened.

To catch any drips, place the nut triangles on a cooling rack with parchment paper beneath. Allow the chocolate to set before removing the bars.

1629407094_673_Nussecken-German-Nut-BarsOur Nussecken came out beautifully and went well with a cup of coffee!

Storage Suggestions

When you prepare a batch of Nussecken, keep them in a well sealed container — preferably a cookie pan, but a tightly sealed plastic or glass container will do.

Keep them somewhere cold and dry, like your basement or garage. They should remain fresh for 1-2 weeks this manner.

If you have too many Nussecken bars to consume, you may simply freeze some in a freezer container or bag. After they’ve cooled completely, we suggest freezing them without the chocolate coating.

You should be aware that freezing the nut bars may alter their flavor somewhat, but we still believe they’re wonderful – and it’s certainly preferable than wasting leftovers.


What exactly is Nussecken?

Nussecken are nut bars from Germany. Ground nuts, jam, and a shortbread-like dough are used to make these. They are sliced into triangles after baking and the corners are dipped in chocolate.

In English, what does Nussecken mean?

Nussecken means “nut corners” in German, which makes sense considering that they are formed of nuts and sliced into triangles.

Recipes that are similar

Check out these additional German classics for more excellent dessert ideas:


The Dough

  • a half cup of flour
  • 1 teaspoon powdered baking soda
  • 1 egg, medium size
  • 1 teaspoon extract de vanille
  • 1/2 cup room temperature butter
  • a third cup of sugar
  • a half-cup of milk

The Finishing Touch

  • 3 tbsp. apricot preserves
  • 1 pound of butter
  • 1 pound of sugar
  • a couple of teaspoons of water
  • 1 teaspoon extract de vanille
  • 1 cup nuts (ground) (e.g. almonds, hazelnuts, walnuts)
  • 1 1/2 cup nuts, chopped (e.g. almonds, hazelnuts, walnuts)

The Glaze of Chocolate

  • Semi-sweet baking chocolate, 6 ounces


  1. Grease and flour your baking pan first. A baking pan with approximate dimensions of 13.5 × 9.5 inches is recommended. This will provide 12 big triangles or 24 medium triangles.
  2. In a medium mixing bowl, add the flour. After that, add the baking powder to the flour and mix it in well. Add the butter, egg, vanilla essence, and sugar now. Using the spiral dough hooks on your electric mixer, mix everything together while gently adding in the milk. Continue to combine until you have a dough that is easily formed into a ball.
  3. Dust your worktop with flour and spread out the dough with a rolling pin until it is the same size as your baking pan.
  4. Place the dough in the baking pan, then pour the apricot jam over the top, gently spreading it to cover the dough.
  5. Preheat the oven to 350 degrees Fahrenheit at this point.
  6. Make the nut topping now. In a medium-sized saucepan on the fire, melt the butter and dissolve the sugar by heating the butter, sugar, water, and vanilla extract until the butter has melted and the sugar has dissolved. Remove the saucepan from the heat and stir in the crushed and chopped nuts. Mix thoroughly.
  7. Allow 5 minutes for the mixture to cool before carefully spreading it over the dough with the apricot jam. Make sure it’s equally distributed so that all of the bars bake at the same time.
  8. Bake the nut bars for about 25 minutes on the middle shelf of the oven, until they are cooked and beautifully browned.
  9. Remove the Nussecken from the oven and set aside to cool completely. After that, cut them into big squares and then smaller triangles.
  10. Melt the baking chocolate in the microwave (remember to take it out and swirl it around every 30 seconds) or in a hot water bath for the chocolate glaze. Dip one of the edges or the corners of the nut triangles into the molten chocolate. Then, using parchment paper as a base, arrange the triangles on a cooling rack. Allow them to rest for a few minutes until the chocolate has set.


  • Hazelnuts are often used in Nussecken, although almonds and walnuts are also sometimes used. It all relies on the resources we have on hand.
  • If you don’t want to purchase pre-ground nuts, you may crush your own nuts in a food processor.
  • If you don’t want to use the chocolate glaze, that’s OK.
  • Keep the nut bars in a cold, dry location in a container, preferably a cookie pan (garage or basement for example). They’ll easily survive a number of weeks this way.
Information about nutrition:

Serving Size: 24 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 263 calories 19g total fat 8g Saturated Fat 0g trans fat 10 g of unsaturated fat 27 milligrams of cholesterol Sodium: 125 milligrams 20g carbohydrate 2 g fiber 9 g sugar 5 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

You may save it to one of your Pinterest boards and come back to it at any time!

The nut bar is a traditional German snack made of toasted nuts and dried fruit. In Germany, they are mostly sold at Christmas time, but they can also be found in supermarkets all year round. I have made these for the past few years for my family, and they are very popular, especially with children. They are great for a quick snack, or a tasty addition to a breakfast table.. Read more about nussecken chefkoch and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.