The Perfect Nut Corners
Crisp and soft at once – the bakery classic for home
Nut corners are delicious, easy to make and quick to prepare. Classically they are made with sliced hazelnuts, but almonds, pecans or any other nuts of your choice work too. The nut corners consist of a fine sweet pastry spread with a thin layer of raspberry jam – topped with a fine hazelnut macaron mixture. As a crowning finish, the crisp yet soft corners are dipped in tempered couverture. How you dip is entirely up to you: both corners, all three, halfway – or just filigreed with a little couverture? You really must try this recipe.
Ingredients
Sweet pastry
Filling
Step by step
Making the nut corners
Knead the sweet pastry and chill
Put all the pastry ingredients except the whole egg into a Bowl and rub them together between your hands. Once the lumps of butter have disappeared, work in the whole egg. Knead the dough smooth on the work surface, wrap it in cling film and place it in the fridge for at least 30 minutes.
Roll out, cut out and pre-bake
Preheat the oven to 180 °C fan. Briefly knead the chilled dough and roll it out on a lightly floured work surface to 4 to 5 mm thick using rolling guides. Place the dough on a tray lined with baking paper and cut it out with the square Cake ring (26 × 26 cm) — leave the frame in place on top. Prick the dough with a fork and pre-bake it for 5 to 10 minutes.
Square Cake ring 26 x 26 x 5 cm
Baking paper 42 x 33 cm, 25 pieces
Roast the hazelnut mixture
Take the pre-baked base out of the oven, turn the temperature up to 200 °C fan and let the pastry cool slightly. Put the sliced hazelnuts, sugar and egg white into a pan and roast the mixture over medium heat, stirring constantly — not too hot, or the egg white will set. As soon as the mixture becomes a little more viscous, it's ready. If you can't find sliced hazelnuts, simply chop whole nuts coarsely.
Mixing spatula
Spread the jam, distribute the mixture, finish baking
Spread the raspberry jam over the slightly cooled base — best with a small angled Spreading palette. Put the roasted hazelnut mixture on top and spread it evenly. Then everything goes into the oven preheated to 200 °C fan for 15 to 20 minutes.
Square Cake ring 26 x 26 x 5 cm
Mixing spatula
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper black, large
Cut into 18 corners
Run a straight knife along the Cake ring to release the mixture. Cut the sheet into three strips of about 8.5 cm wide, each strip into three squares — and halve the squares diagonally: the typical nut corner shape is ready, 18 pieces.
Dip the corners in couverture
Dip the corners in tempered Dark couverture and place the nut corners on a Baking tray lined with baking paper to set. Milk or White couverture work just as well if you prefer that combination — and if you don't want to temper, reach for Cake icing. Whether you dip two corners, all three or halfway is entirely up to you.
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Nut Corners
Ingredients
Sweet pastry
Filling
Preparation
- Dough: Rub together 75 g butter, 125 g sugar, 200 g flour and vanilla, work in 50 g whole egg — chill 30 min.
- Pre-bake: Roll out 4–5 mm, cut out with the 26 cm ring, prick, 5–10 min. at 180 °C.
- Roast: Roast 300 g sugar, 200 g hazelnuts and 150 g egg white in the pan until viscous.
- Layer: 170 g raspberry jam on the base, nut mixture on top — 15–20 min. at 200 °C.
- Cut: 3 strips of 8.5 cm, each into 3 squares, halve diagonally = 18 corners.
- Dip: Dip the corners in tempered couverture, let set.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Pasteurised egg white powder 100 g
Bourbon vanilla seeds, 5 g
Accessories
Angled spatula mini thin with plastic handle
Square Cake ring 26 x 26 x 5 cm
Mixing spatula
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper black, large
Delivery in 1–2 working days · Free shipping from CHF 100
To make nut corners a guaranteed success
The hazelnut mixture is roasted in the pan, and here the temperature is decisive: over medium heat with constant stirring, the mixture slowly becomes viscous — exactly right. Too hot, and the egg white sets into flecks instead of binding. As soon as the mixture falls more thickly from the spoon, take it off the heat immediately.
Cut out the dough with the Cake ring and leave the ring on the tray: during pre-baking it holds the shape, and later it keeps the jam and nut mixture in place until everything is baked. Only after baking do you run the knife along the edge and lift off the ring — this gives you perfectly straight edges for clean corners.
Cut the sheet while it is still lukewarm — then the macaron layer won't break and the cuts stay clean. But only dip once the corners have fully cooled: on warm pastry the tempered couverture loses its shine and doesn't set properly.
Frequently asked questions
Yes — pasteurised Egg white powder is actually handy, because no egg yolks are left over. For the 150 g of egg white, stir 24 g of powder into 126 g of cold water, let the mixture swell briefly and stir until lump-free. Of course fresh egg white works too: 150 g corresponds to about the egg white of 4 to 5 eggs.
Yes, absolutely: almonds, pecans or any other nut of your choice work just as well — the quantity stays at 200 g. If you can't find sliced nuts, simply chop whole nuts coarsely. You can vary the jam too: apricot instead of raspberry pairs wonderfully with the nut macaron.
For the finest shine and snap: yes. If you don't want to temper, reach for Cake icing — it works without tempering and dries reliably. Whether Dark, milk or White couverture is a matter of taste; and how much you dip — two corners, three or half the nut corner — is up to you.
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Related products
Lindt Couverture White 0.5 kg
Lindt couverture milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Angle spatula mini thin with plastic handle
Cake ring square 26 x 26 x 5 cm
Stirring spatula
Pasteurized protein powder 100 g
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Black, large
Bourbon vanilla seeds, 5 g
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Comments
-
Super leicht
By: Maria Bachmann On 2025-02-20Dieses Nussecken-Rezept ist super einfach und das Ergebnis ist unglaublich lecker! Passt perfekt zum Kaffee :)
Replied by: Rebecca Odermatt On 2025-02-21
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Super leicht
By: Maria Bachmann On 2025-02-20Dieses Nussecken-Rezept ist super einfach und das Ergebnis ist unglaublich lecker! Passt perfekt zum Kaffee :)
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