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Moist, crunchy, tender and nutty with a slight hint of chocolate – these nut corners not only taste incredibly delicious, but are easy to make. Here I show you a delicious recipe for vegan nut corners, after which you can quickly make them yourself. You can find a detailed recipe for them with exact quantities and step-by-step instructions below.
World’s best nut corners with few ingredients
These vegan German nut corners are made with a tender shortbread that melts right in your mouth, a crunchy caramelized nut mixture, fruity apricot jam and sweet chocolate. They taste moist and are ideal for those who love very nutty pastries. Besides, you only need a few ingredients for the recipe, which probably almost everyone already has at home. So you can quickly start making.
How to make vegan nut corners: the recipe
The exact quantities and step-by-step instructions for making vegan nut cookies can be found below in the box recipe.
For the nut corners recipe you need vegan margarine, sugar, flour, water, soy flour, baking powder and a pinch of salt. The margarine should be cold, straight from the fridge. Soy flour serves as an egg substitute here. For the topping you need ground or chopped nuts (I used almonds and hazelnuts), vegan margarine and sugar. On top of that, add apricot jam for the middle layer and dark chocolate for dipping the ends of the nut cookies in it. By the way, another jam would also work.
How to make German nut corners vegan: this is how it works
- Mix flour, sugar, soy flour, baking powder and salt.
- Add cold margarine and chop finely.
- Add water and knead everything into a soft dough. To prevent the dough from becoming too sticky or mushy, it is best to add the water gradually until the dough has the right consistency.
- Roll out the dough on a baking sheet lined with baking paper and spread with jam.
- For the topping, melt vegan margarine and sugar.
- Add nuts and heat everything briefly while stirring.
- Spread the nut mixture on the dough and bake the cake at 180 °C for about 25 minutes.
- Then cut the cake into triangles, let cool and dip the ends of nut corners in melted chocolate. Done!
How to cut nut corners?
You should cut nut corners while they are still warm, as they will become crispy and brittle once they have cooled. To avoid burning yourself, however, let them cool slightly after baking. Use a large, sharp knife to cut them.
Cutting the nut corners: this is how it works
- Cut the nut corners cake into squares first.
- Cut each square in half diagonally so that you get triangles.
This pastry with nuts is
- without egg,
- incredibly delicious,
- easy and quick to make with few ingredients,
- ideal for dessert with coffee or tea, for snacking in between and to go,
- without additives, unlike those from the supermarket,
- without too much sugar,
- suitable for freezing,
- a perfect homemade gift from the kitchen, which is also suitable for vegans, passes as a “last minute” gift, and is guaranteed to please especially those with a sweet tooth,
- delicious not only at Christmas.
How to make vegan nut corners yourself: tips and tricks
- Instead of finely chopped nuts, you can also use ground or coarsely chopped nuts.
- You can replace almonds and hazelnuts in the recipe with other types of nuts or kernels to your taste (for example, walnuts) or use only one of them (then double the amount).
- Instead of apricot jam, you can also use any other jam. Of course, vegan nut corners taste best with homemade jam.
- It is best to use organic margarine.
- Soy flour serves as an egg substitute in the recipe. Instead, you can use another vegan egg alternative.
- If you don’t necessarily want to make your nut corners vegan, you can use butter instead of vegan margarine and regular eggs instead of soy flour or egg substitute. For the recipe below you would then need 2 eggs.
- You can make vegan nut corners completely without egg substitute and without eggs. In this case, however, the dough tastes less tender.
- It is important not to knead the dough too long, otherwise the cold margarine will soften and the dough will lose the right consistency.
- The amount of water given in the recipe may vary. Add only enough water gradually until the dough is not too sticky, but also not too dry.
- If your dough does become too sticky, you can chill it for about 30-60 minutes.
- The nut mixture for the topping should be sticky, not runny, when spread on the dough.
- Make sure your dark chocolate is vegan. If it’s not specifically labeled as such, just check the ingredient list. By the way, you can make chocolate yourself. It definitely makes the pastry taste best.
- A pinch of salt is simply a must for sweet pastries.
- Store the vegan nut corners in a cool and sealed place, for example in a lunch box. They will keep for about a week.
- You can also freeze the nutty pastries.
Have you tried vegan nut corners from this recipe? I look forward to your result, your star rating and your comment here below, how you have succeeded and tasted the pastry.
Vegan nut corners
for the dough
- 120 g sugar
- 130 g vegan margarine (cold)
- 30 g soy flour
- approx. 70 ml water
- 1 pinch of salt
- 10 g baking powder
- 320 g flour
for the topping
- 200 g finely chopped almonds
- 200 g finely chopped hazelnuts
- 160 g vegan margarine
- 130 g sugar
for the intermediate layer
- 150 g apricot jam
- approx. 150 g dark chocolate
Preparation of the dough
- Mix flour, sugar, soy flour, baking powder and salt.
- Add cold margarine cut into pieces and chop it finely.
- Gradually add water and knead it into a soft dough.
- Line the baking sheet with baking paper, put the dough on the baking sheet and roll it out evenly all over the baking sheet. Alternatively, you can roll out the dough on the baking paper into a square the size of the baking sheet and then place it on the baking sheet.
- Spread the apricot jam thinly and evenly on the dough.
Preparation of the topping
- Put margarine and sugar in a saucepan and melt both together while stirring.
- Add almonds and hazelnuts and heat briefly, stirring constantly.
- Spread the hot nut mixture evenly over the dough with the apricot jam and smooth it out.
- Bake the nut corners cake in a preheated oven at 180 °C for about 25 minutes and let it cool down a bit afterwards. Cut it into triangles while it is still warm and let the nut corners cool completely.
- Melt dark chocolate. Dip the pointed corners of the nut corners into the melted chocolate, spread the pastry on a sheet of baking paper and let the chocolate dry.
- Any nuts can be used.
- Instead of apricot jam, any other jam will work.
- Soy flour serves as an egg substitute in the recipe.
- If you don't necessarily want to make your nut corners vegan, you can use butter instead of vegan margarine and regular eggs instead of soy flour. You would then need 2 eggs for the recipe.
- The amount of water in the recipe may vary. Add just enough water little by little until the dough is not too sticky, but also not too dry.
- Note the detailed tips and tricks for making the vegan nut corners at the top of the post.