For Omas’s Nusseckerl, first prepare a shortcrust pastry from the given ingredients and chill for at least 1 hour.
For the topping, put all the ingredients in a saucepan, bring to the boil together and leave to cool. Once cooled, the mixture should be spreadable.
Roll the dough thinly onto a baking sheet, spread with apricot jam and apply the topping. Bake at 160 °C for about 30 minutes. Cut into triangles while still warm, then let cool on the baking sheet.
Dip the corners of Omas’s Nusseckerl in chocolate icing.