A recipe for Nussecken (German Nut Corners) inspired by my time in Frankfurt am Main, Germany! These pastries have a shortcrust base with apricot jam, a sweet hazelnut topping, and chocolate-coated corners.

Last month, I spent a few days in Munich and Frankfurt am Main, Germany with one of my best friends who recently graduated with her master’s degree! We had such a wonderful time exploring the cities and checking out all the seasonal Christmas markets.
I covered our start in Munich/München a couple of weeks ago with a recipe for Schmalznudeln (Bavarian-Style Doughnuts).
My original plan with Frankfurt was to add the information to my Frankfurt am Main post from last year. That page is already well over 2,000 words, so I decided to just make an additional one with a new recipe.
So, today I will be sharing our visit to Frankfurt am Main (but will be saving information about the specific Christmas markets for another post later this year) along with a recipe for a personal favorite, Nussecken (German Nut Corners)!
Frankfurt am Main

Not to be confused with Frankfurt an der Oder next to the Polish border in Brandenburg, Frankfurt am Main is located in Hesse and is the fifth largest city in Germany.
The city is sometimes nicknamed “Mainhattan” due to its position on the Main river and the blend of timber-frame and historical architecture alongside modern skyscrapers.

Frankfurt is an important financial center and home to numerous trade fairs. I barely missed the Frankfurt Book Fair (the world’s largest trade fair for books) by a few days during my October visit in 2023. Maybe the timing will work out someday.
The headquarters of the European Central Bank is also located here, as is the Frankfurt Stock Exchange (largest of the stock exchanges in Germany).

Getting to Frankfurt

Frankfurt Airport (Flughafen Frankfurt Main, FRA) is one of the busiest in Europe and often a layover spot when traveling internationally. When going to/from the USA, I usually fly to the airport directly from Dulles International Airport (IAD). The flight time is around 8 hours.
From the airport, the city center is easily accessible via S8 or S9 in only about 25 minutes, making it a perfect stop for those with long layovers.

Once you get to the city center, much of the area is walkable. The city is also well-connected with the S-Bahn, U-Bahn, buses, and trams.
During this latest visit, we arrived in Frankfurt via a train from München/Munich. There are multiple direct ICE options throughout the day, which take around 3 1/2 hours. From Berlin, trains are closer to 4-4 1/2 hours.
Römerberg

One of the most popular areas for tourists in Frankfurt is Römerberg, the historic city center in Altstadt.
Notable sites include the Römer (city hall since the 15th century), Gerechtigkeitsbrunnen (Fountain of Justice), Ostzeile (eastern row of half-timbered buildings), Alte Nikolaikirche (Old St. Nicholas Church), cafes, and restaurants.
Most of the area was destroyed on March 22nd, 1944 and the buildings were renovated in their original style.
During our December visit, the square was filled with stalls for the Frankfurter Weihnachtsmarkt (Frankfurt Christmas Market).
ConditCouture

In 2023, ConditCouture was my very first food stop after arriving in Frankfurt. During this latest visit, it was my very last food stop before going to the airport.
ConditCouture is located in the heart of Frankfurt at Fahrtor 1. They have a variety of coffee, cakes, cookies, and other treats including many Frankfurt specialties. The cafe is self service with indoor and (seasonally) outdoor tables.
I went with the exact same thing I got last time- a slice of Frankfurter Kranz (three layers of cake with buttercream, red jam, and Krokant/nut brittle coating) and a Latte Macchiato.

I also took an assortment of cookies home to hold onto those wonderful seasonal flavors just a little longer.
Bitter & Zart

Bitter & Zart is another shop I first came across in 2023. This fantastic chocolaterie features “feine Sachen” (fine things) on the outer edge of Römerberg at Braubachstraße 14.
The location is small, but packed with a variety of seasonal chocolates, marzipan, specialty Frankfurt products, baked goods, tea, caramel, hot cocoa powder, and more.

Since we visited in December, there were so many gift options for the holidays. I took home the adorable Marzipan-Pinguin and Marzipan-Eisbär Erwin (I stored them in mugs wrapped around sweaters so they wouldn’t get crushed in the suitcase), plus a few chocolate bars.
Margarete Magazin

I stumbled across Margarete Magazin across the street from Bitter & Zart at Braubachstraße 23b.
This recently opened pop-up convenience store features a range of regional specialties, wine, groceries, and ready-to-eat dishes.
I picked up some really fun Bethmännchen (marzipan cookie) and Ebbelwoi (apple wine)-inspired local tea.
Drei Kaffeebar

A little further east at Fahrgasse 23 is drei kaffeebar. This small, bright café focuses on high end specialty coffee from La Cabra along with pastries and other drinks.
I got a Flat White and absolutely loved the beautiful latte art.
Kleinmarkthalle Frankfurt

Kleinmarkthalle continues to be a favorite spot when I am in the area. This spacious indoor market at Hasengasse 5-7 is an easy 270 meter (886 ft) walk north of Römerberg.
Inside, they have over 60 vendors selling everything from prepared meals, pastries, and drinks to cheese, fruit, flowers, herbs, international specialties, fish, meat, and even gardening supplies.
The covered market was originally built in 1879. As with much of Frankfurt, it was destroyed in 1944 and the current building has been in operation since 1954.
Bäckerei Huck

I first came across Bäckerei Huck in the Kleinmarkthalle during my short stop in Frankfurt in 2023 and was drawn back during my latest visit for their Nussecken.
Translating to nut corners, these delicious bites have a shortcrust base with a sweet chopped nut topping. To finish, each corner is dipped in chocolate.
Along with the Nussecken, the small stall is packed with savory rolls, pretzels, cookies, and an assortment of sweet pastries.
Frankfurter Faß

Frankfurter Faß is just north of the Kleinmarkthalle at Töngesgasse 38. This specialty shop is packed with a variety of vinegars, oils, spirits, dips, sauces, and local Frankfurter gourmet items.
In December, they also had fun seasonal products such as a Vanillekipferl & Secco Creme, Glühwein spices, and other gift options.
Kioskie FFM

Kioskie is a specialty coffee kiosk located at the Hauptwache next to the entrance to Galeria Kaufhof Frankfurt.
They have a small, focused menu with espresso, cold brew, latte, cortado, and other drink options. The drinks are available for take away or there are a couple of standing tables/seats around the counter.
Apparently, my go-to during my trip this time was a Flat White and they made a fantastic one.
Zeit für Brot

Zeit für Brot is a Berlin-based bakery with a few of locations in Frankfurt. The one at Oeder Weg 15 was an easy, relatively short walk north of our hotel.
This bakery has a diverse assortment of bread, rolls, sandwiches, sweet treats, pastries, and snacks. We especially enjoyed the following:
- Käse-Walnussweck: Walnussweck mit würzigem Kräuterkäse, Sauerrahm mit Honig und Senfschrot, Tomaten und Salat. Walnut roll with spiced herb cheese, honey mustard sour cream, tomatoes, and lettuce.
- Butter-Croissant and the Laugencroissant.
- Zimtschnecke- cinnamon roll.
- Streusel-Mohn-Bommel- Yeast-based roll with poppyseed swirls and streusel topping.
Palmengarten

Another highlight was our visit to the Palmengarten at Siesmayerstraße 63.
Located in the Westend-Süd district of Frankfurt, this garden first opened on March 16, 1871 and the Palmenhaus (Palm House) is even older dating back to 1869.

Across 20 hectares are a number of historic display houses/greenhouses and outdoor areas holding around 13,000 plant species from around the world and across a range of biomes.

The Blüten- und Schmetterlingshaus (Flower and Butterfly House) opened in August 2021. This building has not only butterflies, but also eggs, pupae, and caterpillars.
We only visited in the morning, but they also host the Winterlichter (winter lights) in the evenings from December to January (exact dates vary each year, separate entry).
Palmengarten is open year-round (closed on December 24th and 31st). Check the official website for hours and pricing before your visit. Botanischer Garten Frankfurt is next door and closed during the winter.

Jamin Konditorei

After our time in the Palmengarten, we took the U-Bahn to Konditorei Jamin to pick up a few treats.
Konditorei Jamin is a family-owned pastry shop open since 1907 with a beautiful variety of cakes, pastries, chocolates, and cookies. They are located in Sachsenhausen-Nord just outside the Frankfurt (Main) Schweizer Platz U-Bahn Station.
I picked up a slice of Frankfurter Kranz to enjoy back at the hotel. This local ring-shaped cake has layers of a Viennese sponge cake base with vanilla buttercream and a golden almond brittle coating, plus a small rosette and candied cherry on top.
I also got a copy of Cathérine Jamin‘s cookbook, Frankfurter Backstube, earlier at Buchhandlung Hugendubel (Steinweg 12 Location). This book features favorite recipes from the Konditorei with new and traditional Hessian/Frankfurter treats.
Daheim in der Affentorschänke

For our first dinner in Frankfurt, we enjoyed a taste of Hessen at Daheim in der Affentorschänke. This traditional and comforting Apfelweinwirtschaft (apple wine tavern) is located in the historic Sachsenhausen neighborhood at Neuer Wall 9.
Their menu features a large selection of homestyle Hessian meals using regional ingredients. Reservations are available via OpenTable and highly recommended.
Other restaurants in the Daheim family include Daheim im Lorsbacher Thal, Daheim bei den Drei Steubern, and Daheim in der Kleinmarkthalle.

I especially loved the Kleine Häppchenreise durch die hessische Hausmannskost (small bite journey through Hessian home cooking). This was a great way to try a little bit of everything. We were able to pick four items from the small bites menu:
•Original Frankfurter Grüne Soße wie Daheim- aus den Kräutern vom Riedhof in Nieder-Erlenbach, mit gekochtem Wachtelei vom Artländer Wachtelhof. Frankfurt-Style green herb sauce with quail eggs.
•Bernds Frankfurter Frikadellen-Häppchen aus 100% Rindfleisch aus der Region, auf Kartoffelstampf, mit Franks Zwiebelmarmelade. Beef Meatball with mashed potatoes and onion Marmelade.
•Salätchen von Pilzen in Butter angebratene frische Eichenpilze und Kräutersaitlinge, nachhaltige angebaut von der Inklusiongärtnerei Grün&Grün. Mit einem Apfeldressing mariniert. Butter-Fried beech and oyster mushrooms in an apple dressing.
•Mini Bratwürstchen vom Bauern Trapp in Butter gebraten, Aus Kartoffelstampf wie Daheim, mit Franks Zwiebelmarmelade. Mini sausages with mashed potatoes and onion Marmelade.
We also ordered the Frankfurters Herrschafts-Gespritzter wie Daheim (2/3 Apfelwein und 1/3 Riesling Sekt Brut-Apple wine spritzer with 2/3 apple wine and 1/3 sparkling dry Riesling), Das Frankfurter Schnitzel vom Kalb (veal Schnitzel with Frankfurt green herb sauce), and Kleiner Bunter Saisonaler Beilangensalat (small mixed side salad).
Dauth-Schneider

For our last night in Frankfurt, we had dinner at Dauth-Schneider! Located to the left of Daheim in der Affentorschänke at Neuer Wall 5-7, this Apfelweinwirtschaft specializes in local Frankfurt dishes, seasonal options, and of course apple wine.
It was such a wonderful end to our trip. Reservations are available through their website and highly recommended. The menu is in German and English. We enjoyed the following:
- Ebbelwoi- apple wine.
- Sachsenhäuser Schneegestöber– local Frankfurt cheese spread.
- Schweinemedaillons mit Pfeffersoße, Bratkartoffeln und Salat. Pork medallions with pepper sauce, Panfried potatoes, and salad.
- Jägerschnitzel mit hausgemachten Spätzle- breaded pork cutlets in a creamy mushroom sauce with house-made Spätzle.
JW Marriott

While in Frankfurt this time, we stayed at the JW Marriott Frankfurt in the Palais Quartier at Thurn-und-Taxis-Platz 2.
The location was absolutely perfect- just around the corner from the Frankfurt (Main) Hauptwache station and Weihnachtsmarkt. It was also an easy 5 minute walk to the Kleinmarkthalle and 10 minute walk to Römerberg.

Our room was a junior suite with a partial view of the Frankfurt skyscrapers. It was spacious with a large seating area, king size bed, sofa bed, desk, coffee maker, air conditioning, and complimentary drinks in a 48sqm/516sqft space.
The bathroom has a deep soaking tub with the shower and the toilet/bidet each in a separate area. I especially loved the two sinks and plenty of counter space.
We didn’t try them, but the hotel also has a breakfast buffet, bar, spa, and fitness center onsite.

Nussecken (German Nut Corners)

To pair with this post, I am sharing a recipe for Nussecken (German Nut Corners) inspired by the one I had at Bäckerei Huck! These delightful triangle-shaped pastries are always a favorite when I am in Germany and I am so excited to finally make them at home.
Packed into each Nussecke are layers of a shortcrust base, apricot jam, and a sweet hazelnut topping. To finish, the corners are dipped in melted chocolate and allowed to set before serving.
I especially enjoy one (or two) alongside a cup of coffee as a light afternoon pick-me-up.
Notable Ingredients
I made the Nussecken with a blend of chopped and ground hazelnuts. If hazelnuts are not easily available, I have also seen them with almonds and other variations.
I toasted the hazelnuts in a single layer in a 350˚F (180˚C) oven until golden brown, about 10-15 minutes. Once cool enough to handle, I rubbed them in a towel to remove as much skin as possible. The skins can add a more bitter flavor to the pastry. I didn’t worry too much about a few stubborn ones that wouldn’t easily come off. Many recipes leave the skin on.
The vanilla sugar adds a hint of vanilla to the shortcrust base and the hazelnut layer. Small packets of vanilla sugar can be found in the European section of many larger supermarkets, but it is easy to make at home.
Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans at room temperature until ready to use.
You can swap the vanilla sugar for a teaspoon (each in the shortcrust and hazelnut topping) of vanilla bean paste.
Forming the Nussecken

After bringing together the shortcrust dough and chilling it in the refrigerator, it will be stiff. To get a more even base, roll out the dough on a sheet of parchment and make it as close to 9×13 inches (23×33 centimeters) as possible.
Transfer the parchment with the rolled out dough to the baking dish and gently press around the edges and corner to make sure the entire base is covered. Prick the dough a few times before covering with the apricot jam and the hazelnut topping.
Bake the Nussecken until the top is set and lightly golden. I like to keep it in the oven closer to 35 minutes to get a little more caramelized, crisp edges.
Allow the pastries to cool slightly, but they should still be warm when you cut them (using a sharp knife). They will become more difficult to cut once cool.
I cut the sheet into 24 individual pastries by slicing into thirds lengthwise (two lines), fourths widthwise (three lines), and finally cutting each square in half diagonally to make triangles.
You can also make them smaller or larger based on personal preference. I usually enjoy the larger pastries at bakeries, while more miniature versions are a popular addition to cookie platters (Weihnachtsteller/Bunter Teller) during the holiday season.
Once cut, leave the Nussecken to cool completely before dipping in chocolate, about 3 hours.
Dipping the Nussecken in Chocolate
These Nussecken are completely adjustable based on how much chocolate you want on each bar. I have seen them a few different ways.
I personally like to dip all three corners in chocolate. Some dip only one or two corners.
I have also seen the entire sides coated in chocolate. This is personally a bit much for me and makes handling difficult/messy. Some simply drizzle chocolate over the top of each bar.
When dipping, work carefully to not break off the thin corners.
Once each corner is dipped, I like to place the Nussecken on a sheet of parchment. Allow as much excess chocolate to drip off as possible or it will make large puddles on the bottom. You can also place them on a wire rack, but I personally don’t love cleaning the leftover chocolate afterwards.
When removing the set Nussecken from the parchment, slide a paring knife or thin spatula across the bottom to release the chocolate-coated corners- otherwise they may snap off when you try to lift them.
A Few More Nussecke Tips
Use a pastry brush or spoon to spread the apricot jam over the dough. If it is too thick to easily spread, microwave for about 10-20 seconds, just until loosened. Remove any larger pieces of apricot.
I used light brown sugar in the hazelnut topping to add a deeper, caramel-like flavor. They can also be made with granulated sugar if you want a stronger hazelnut flavor.
I have come across some recipes that use a splash or two of rum in place of some of the water.

Nussecken (German Nut Corners) Recipe
Adapted from Einfach Lecker
Nussecken (German Nut Corners)
Ingredients
Shortcrust Base:
- 2 1/4 cups (280 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (13 grams) vanilla sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter chilled and diced
- 2 large eggs
Topping:
- 1/2 cup (150 grams) apricot jam
- 14 ounces (400 grams) toasted hazelnuts optionally peeled
- 10 tablespoons (142 grams) unsalted butter roughly chopped
- 3/4 cup (150 grams) light brown sugar
- 3 tablespoons (44 milliliters) water
- 1 tablespoon (13 grams) vanilla sugar
- 10 ounces (283 grams) bittersweet chocolate chopped or chocolate chips
Instructions
To make the shortcrust base:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, granulated sugar, vanilla sugar, baking powder, and salt.
- Add the butter and pulse if using the mixer until the mixture becomes coarse and no pieces are larger than a pea. If using only a large bowl, cut the butter into the flour using a dough blade, your fingers, or forks.
- Add the eggs and mix just until evenly combined and the dough comes together.
- Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Remove the dough from the plastic and place on a sheet of parchment about 12 inches (30.5 centimeters) wide and 16 inches (40.6 centimeters) long.
- Lightly dust the dough with flour and roll into a thin sheet as close to exactly 9 inches (23 centimeters) wide and 13 inches (33 centimeters) long as possible.
- Gently transfer the dough with the parchment paper to a 9×13 inch (23×33 centimeter) baking dish.
- Press gently with your fingers to make sure the dough is even across the baking dish, filling in any edges or missing areas.
- Prick the dough a few times with a fork.
To add the topping and bake:
- Preheat oven to 350˚F (180˚C).
- Use a pastry brush or spoon to spread the apricot jam evenly over the surface of the dough.
- Place half of the hazelnuts (7 ounces/200 grams) in the food processor. Pulse until chopped, but not completely ground. Transfer to a bowl and set aside.
- Place the other half of the hazelnuts (7 ounces/200 grams) in the food processor. Pulse just until ground into a flour. Transfer to the bowl with the chopped hazelnuts.
- Place the 10 tablespoons (142 grams) butter, brown sugar, water, and vanilla sugar in a saucepan over medium low heat.
- Stir the mixture until the butter has completely melted and the sugar has dissolved. Do not bring to a boil.
- Remove from heat and stir in the hazelnuts until evenly combined.
- Pour the hazelnut mixture over the apricot jam-covered dough. Use a spatula or spoon to spread the mixture evenly over the dough.
- Place the baking dish in the preheated oven. Bake until the hazelnut topping is set and golden around the edges, 30-35 minutes.
- Remove the baking dish from the oven.
- Once slightly cooled, but still a little warm, use a sharp knife to carefully cut the sheet into thirds lengthwise (two equal lines) and fourths width-wise (three lines) to make 12 squares.
- Cut each square diagonally to make 24 triangles in all. Allow the pastries to cool completely, about 2-3 hours.
- Once the pastries have completely cooled, remove them carefully from the baking dish.
- Place the chocolate in a bowl and microwave in 20 second increments, stirring in-between, until completely melted and smooth. Optionally, you could also melt the chocolate in a bain-marie/double boiler.
- Dip the corners of each cooled pastry into the chocolate, allowing the excess to drip off.
- Place the dipped pastry on a piece of parchment or wire rack to set.
- Once set, carefully remove the pastries from the parchment using a paring knife or thin spatula.
- Store the Nussecken in an airtight container at room temperature for up to a week.
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