Nussecken (German Nut Corners)

INGREDIENTS Shortbread Base & Apricot Jam butter (unsalted - softened, at room temperature) sugar eggs (at room temperature) vanilla extract baking powder salt all-purpose flour apricot jam

INGREDIENTS Hazelnut Layer butter (unsalted) rum (or water) light brown sugar vanilla extract hazelnuts (whole) hazelnut meal (or almond meal) Chocolate Glaze dark chocolate (chopped - or dark chocolate chips) butter (optional)

Make The Shortbread Dough Cream the butter & sugar.

Add the eggs, vanilla, baking powder, and salt.

Add the flour & mix in.

Add the flour & mix in.

Transfer dough to a baking sheet.

Add apricot jam.

Hazelnut Layer Melt butter with sugar, vanilla, and rum.

Hazelnut Layer Melt butter with sugar, vanilla, and rum.

Mix together.

Cut into triangles.

Let them set, and enjoy!