Gluten-Free | Refined Sugar-Free | Vegetarian | Paleo Option | Wholesome | Grain-Free
These Almond Jam Crunch Cookie Corners bring together so many of my favourite flavours and textures in one bite. They have a soft, buttery almond shortbread-style base, a sweet and slightly tart layer of my homemade raspberry jam, a thick caramelised almond and walnut crunch, and three corners dipped in rich dark chocolate. All the layers and flavours work beautifully together, with just the right balance of buttery, fruity, nutty, crunchy and chocolatey. They are honestly the kind of cookies that make it very hard to stop at just one.
I make the base with almond flour and coconut flour instead of wheat flour, which gives it a tender, slightly crumbly texture while keeping the recipe naturally gluten-free and grain-free. An egg yolk adds richness, while almond and vanilla extracts bring a beautiful marzipan-like aroma and flavour that pairs so well with the raspberry jam.
The crunchy topping is probably my favourite part. Sliced almonds and chopped walnuts are coated in a buttery honey caramel, with egg white helping everything hold together as it bakes into a golden, beautifully crunchy layer. Underneath, the raspberry jam adds a bright sweet-tart fruitiness that balances the richness of the nuts, butter and dark chocolate.
Interestingly, it was only after creating these cookie corners that I discovered they share similarities with German Nut Corners (German Nussecken) . Traditional Nussecken are a much-loved German treat, while my version developed quite differently. Mine is more wholesome, refined sugar-free, naturally gluten-free and grain-free, made with almond and coconut flour, my homemade refined sugar-free raspberry jam, plenty of almonds and walnuts, and my own approach to sweetening. These ingredients also make my version lower in carbohydrates than a traditional flour-and-sugar-based cookie. For a Paleo option, simply replace the butter with a suitable Paleo-friendly fat.
The finished cookies are buttery and tender underneath, fruity and jammy in the middle, and deeply nutty, caramelised and crunchy on top, with a bittersweet dark chocolate finish. Every bite gives you a little almond, raspberry, walnut, caramel and chocolate, and it is the contrast between all those flavours and textures that makes these cookie corners so special.
Why You’ll Love These Almond Jam Crunch Cookie Corners
✔️ Soft Buttery, Jammy & Crunchy in One Bite
A buttery almond shortbread-style base, sweet-tart raspberry jam, caramelised nuts and dark chocolate bring completely different textures together in every bite.
✔️ Rich Almond & Marzipan-Like Flavor
Almond flour and almond extract give the buttery base its rich, nutty flavour and delicate marzipan-like aroma, which pairs beautifully with raspberry.
✔️ Extra-Crunchy Nut Topping
Sliced almonds and chopped walnuts bake into a golden, caramelised topping with plenty of crunch, while the egg white helps everything hold together beautifully.
✔️ Naturally Gluten-Free & Grain-Free
There is no wheat or traditional flour in the base. Instead, I use almond flour and coconut flour for a tender texture, while adding fibre, protein and that lovely nutty flavour.
✔️ Refined Sugar-Free
Instead of conventional refined sugar, I use monk fruit sweetener, honey, my homemade refined sugar-free raspberry jam and 90% dark chocolate. The cookies are still naturally sweet and indulgent, just made with my own approach to sweetening.
✔️ Almonds & Walnuts in Every Corner
From the almond flour in the base to the generous layer of sliced almonds and chopped walnuts on top, nuts are at the heart of these cookie corners and give them their rich flavour and satisfying crunch.
✔️ A More Wholesome Take with a German Connection
I only discovered after creating these that they share similarities with classic German Nussecken (German Nut Corners). My version is naturally gluten-free and grain-free, refined sugar-free and lower in carbohydrates than a traditional flour-and-sugar-based cookie, while keeping that irresistible combination of jam, caramelised nuts and dark chocolate.
✔️Paleo Option: :
I For a Paleo-friendly version, simply replace the butter with ghee.
✔️ Beautiful for Holidays, Gifting or a Cookie Platter
The layered triangular shape and three dark chocolate-dipped corners make these cookies look special and impressive without complicated decorating.
How to Adapt These Cookies to Your Diet
This is where I would put the diet alternatives rather than crowding the Recipe Notes.
- Gluten-Free: No changes needed. make sure the sweetener, extracts and dark chocolate are certified or labelled gluten-free where appropriate.
- Refined Sugar-Free: No changes needed when using your refined sugar-free raspberry jam and a suitable 90% dark chocolate.
- Vegetarian: No changes needed.
- Paleo-Friendly Option: Replace the butter in both the cookie base and nut topping with ghee and use a Paleo-friendly dark chocolate.
- Lower-Carb: These cookie corners already provide approximately 5 g net carbs per large cookie or 3 g per small cookie. Choosing the smaller portion is an easy way to keep the net carbohydrate amount lower. They do contain honey, raspberry jam and dark chocolate, so they are not presented as a strict keto recipe.
How to Make These Cookie Corners, Step-by-Step Photos
Almond Jam Crunch Cookie Corners
Ingredients
Almond Shortbread Cookie Base
- 5 tbsp softened butter 70 g
- ¼ cup granulated monk fruit sweetener 48 g, or granulated sweetener of choice
- 1¾ cups almond flour 168 g
- ½ cup + 2 tbsp coconut flour 60 g
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp almond extract
- Pinch of salt
Raspberry Jam Layer
- 6 -7 tbsp refined sugar-free raspberry jam ( Note 2)
Crunchy Almond & Walnut Topping
- ⅓ cup + 1 Truvia sweetener 70 g or granulated sweetener of choice
- 5 tbsp unsalted butter 70 g
- 3 tbsp honey 50 g
- 1⅓ cups sliced almonds 120 g
- 1½ cups chopped walnuts 170 g
- 1 large egg white 30 g
- ½ tsp almond extract
- Pinch of salt
Dark Chocolate Dip
- ⅓ cup 90% dark chocolate 70 g
Instructions
Prepare the Almond Cookie Base
- Preheat the oven to 175°C (350°F). Line an 18 × 32 cm (7 × 12.5-inch) baking tray with parchment paper.
- Add the softened butter, monk fruit sweetener, almond flour, coconut flour, egg yolk, vanilla, almond extract and salt to a food processor. Process until a soft cookie dough forms and holds together when gently pressed between your fingers.
- Press the dough firmly and evenly into the prepared tray. Prick the surface all over with a fork, then refrigerate for 20 minutes.
- Bake for 12 to 14 minutes, or until the edges are lightly golden.
Make the Crunchy Nut Topping
- Meanwhile, add the butter, honey and monk fruit sweetener to a saucepan over medium heat.
- Cook gently, stirring frequently, until the butter has melted, the sweetener has dissolved and the mixture is smooth and beginning to thicken. Avoid letting the honey mixture boil too aggressively or burn.
- Remove from the heat and stir in the almond extract and salt. Add the sliced almonds and chopped walnuts and stir until the nuts are evenly coated.
- Set aside for about 5 minutes to cool slightly. Once the mixture is warm rather than piping hot, add the egg white and mix thoroughly until the nuts are evenly coated. The egg white helps bind the nuts together as they bake, creating a firmer, cohesive and crunchy topping.
Add the Jam & Nut Topping
- Spread the raspberry jam evenly over the warm baked cookie base, reaching close to the edges.
- Spoon the almond and walnut mixture over the jam and gently spread it into an even layer.
- Return the tray to the oven and bake at 175°C (350°F) for 20 to 25 minutes, or until the nut topping is deeply golden, caramelized and crisp around the edges.
Cool & Cut
- Let the slab cool completely in the tray.
- For cleaner, sharper edges, refrigerate the completely cooled slab for 30 to 60 minutes before cutting.
- Cut into 10 squares, then cut each square diagonally to make 20 large triangles.
Dip in Dark Chocolate
- Melt the dark chocolate in a heatproof bowl over a double boiler, or microwave in short intervals, stirring between each until smooth.
- Dip the three corners of each triangle into the melted dark chocolate, then place on parchment paper.
- Refrigerate until the chocolate is completely set.
- For especially neat chocolate corners, use a sharp knife to carefully trim away any excess set chocolate around the edges.
