Nut corners made with the Thermomix® take 50 minutes and yield 30 pieces from one baking tray. The combination of 200 g almonds and 200 g walnuts delivers that authentic bakery flavour: almonds bring sweetness and crunch, walnuts bring a slightly bitter depth. Using only almonds or only walnuts would be one-dimensional.
We bake them regularly at Advent and for children’s birthday parties. One nut corner (approx. 50 g) has around 280 kcal. Premium nut corners at a bakery cost between 1.80 and 2.80 euros each. Made at home, the ingredient cost is roughly 0.40 euros per piece.
The Best Nut Corners with the Thermomix®
Ingredients 0 / 15 ✓
- 200 g blanched almonds
- 200 g walnut halves
- 280 g flour
- 80 g sugar
- 1 sachet vanilla sugar
- 1 tsp baking powder
- 150 g butter
- 2 eggs
- 100 g apricot jam
- 1 tbsp Amaretto or warm water as an alternative
- 200 g butter
- 200 g sugar
- 1 sachet vanilla sugar
- 50 g water
- 200 g milk chocolate couverture
Instructions 0 / 11
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1
Chop the almonds.
Place the almonds into the mixing bowl and chop for 3 sec / speed 6, then set aside.
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2
Chop the walnuts.
Place the walnuts into the mixing bowl and chop for 5 sec / speed 6, then add to the almonds.
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3
Mix the dough.
Add the flour, 80 g sugar, 1 sachet vanilla sugar, baking powder, 150 g butter (cut into pieces) and eggs to the mixing bowl and mix for 30 sec / speed 4.
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4
Roll out the dough.
Roll the dough out on a sheet of baking paper into a rectangle that fits your baking tray. Slide the baking paper with the dough onto the tray.
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5
Spread the jam.
Add the apricot jam and Amaretto to the mixing bowl, mix for 5 sec / speed 3 and spread evenly over the dough.
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6
Preheat the oven.
Preheat the oven to 180 °C top and bottom heat.
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7
Heat the butter mixture.
Add 200 g butter (cut into pieces), 200 g sugar, 1 sachet vanilla sugar and water to the mixing bowl and heat for 4 min / 90°C / speed 1.
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8
Add the nuts.
Add the nuts and mix for 20 sec / speed 3 using the spatula.
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9
Spread the nut mixture over the dough.
Spread the nut mixture over the dough and bake on the middle shelf for 30 minutes until golden.
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10
Rinse the mixing bowl.
Meanwhile, rinse the mixing bowl.
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11
Finish the nut corners.
While still warm, cut the nut corners first into squares, then into triangles and leave to cool completely. Break the couverture into pieces, place in the mixing bowl, chop for 10 sec / speed 5, melt for 5 min / 50°C / speed 1 and dip two corners of each nut corner into the chocolate.
Would you like to make your nut corners with a red jam? Try cherry jam or redcurrant jam instead!
Nutrition per serving
Almonds and walnuts 1:1 rather than just one type
200 g almonds plus 200 g walnuts is the bakery ratio. Classic Vorwerk community recipes often use only almonds (cheaper) or only walnuts (more intense). The 1:1 blend is the patisserie choice: almonds provide the base sweetness, walnuts the flavour depth.
For an even more complex flavour: 150 g almonds plus 150 g walnuts plus 100 g hazelnuts or pecans. For a more budget-friendly version: 300 g sunflower seeds plus 100 g almonds. It tastes very similar and costs about 60 per cent less.
Order matters: almonds first, then walnuts
Important: chop the almonds first for 3 seconds at speed 6, then set aside. Then chop the walnuts for 5 seconds at speed 6. The reason for the order: walnuts are softer and will release walnut oil and turn to meal if blended too long. Almonds are harder and need slightly less time to reach the right chop size.
Speed 6 for 3 to 5 seconds gives coarsely chopped nuts (roughly 2 to 3 mm pieces). For finer nuts: speed 7 for the same time. For a chunkier, more rustic look: speed 5 instead of 6.
The apricot jam layer: the bakery trick
Between the shortcrust pastry and the nut mixture goes 100 g of apricot jam plus 1 tbsp of Amaretto. This is the classic bakery trick: the jam keeps the moist nut mixture away from the dry pastry base, so the pastry stays crisp and the nut corners do not dry out.
If you do not have apricot jam, peach or mirabelle jam works just as well. For a more neutral flavour, apple jelly is a good option. Leaving out the jam altogether is possible, but the nut corners will turn dry after two days rather than keeping well for five.
The caramel nut mixture: 90 °C is the key temperature
200 g butter plus 200 g sugar plus water are heated for 4 minutes at 90 °C on speed 1. At 90 °C the sugar dissolves completely and the butter melts gently. At 100 °C the sugar would start to caramelise, which we do not want here. At 80 °C the sugar does not dissolve fully and leaves a sandy texture.
Then add the chopped nuts and mix for 20 seconds on speed 3 using the spatula. The nuts should be coated in the butter and sugar mixture, not swimming in a thick paste. Spread the finished mixture over the jam-covered pastry base.
30 minutes at 180 °C: why not hotter
180 °C top and bottom heat for 30 minutes is the sweet spot. At a higher temperature (200 °C) the nut mixture burns before the pastry is cooked through. At a lower temperature (160 °C) the pastry turns hard and the nuts do not caramelise enough.
Fan-assisted works too (160 °C), but dries the bake out more. We recommend top and bottom heat. After 25 minutes, check visually: if the nuts are golden brown, everything is ready. If still pale, give it another 5 minutes. Never go beyond 35 minutes or the result will be dry.
Chocolate tips: the professional finish
Melt 200 g milk chocolate couverture for 5 minutes at 50 °C on speed 1. Cut the still-warm nut corners into triangles and dip both tips (at one corner) into the chocolate. Leave to set on baking paper.
This gives the classic bakery look: a pale nut corner with two dark chocolate tips. For a simpler version: dip just one tip. For a more generous finish: dip the entire base in chocolate. Dark couverture instead of milk chocolate gives a more intense flavour.
Nut corners keep for 1 week in a tin, 3 months in the freezer
Store in an airtight tin at room temperature for up to 1 week. Place baking paper between the layers so the chocolate tips do not stick together. They keep for a shorter time in humid conditions.
Freezing works very well: store in freezer bags for up to 3 months. Thaw for 1 hour at room temperature and the texture is almost as good as fresh. If you want to stock up: bake two trays, eat one straight away and freeze the other.
Goes well with: coffee and vanilla ice cream.
