Walnut Bars
Don’t reach for white sugar as a shortcut here. The molasses in brown sugar is what makes these bars what they are, lending the nut topping a caramel undertone and a faint chew that plain white sugar can’t touch.
Structurally this is a three-layer Central European shortbread: a crisp, buttery base, a thin smear of tart plum jam, and a meringue studded with chopped walnuts. The jam isn’t there for sweetness but against it. Its acidity cuts the sugar and keeps the bars from turning cloying. Toast the walnuts lightly beforehand to deepen their flavor, and bake the base in a hot oven, 400°F (200°C), until just golden.
Three Things Easy to Ruin
- Whip the egg whites in a clean, dry bowl only; one drop of fat and the foam collapses.
- Cut the bars while warm, but let them cool and set completely, or the nut topping crumbles.
- Use a thick jam; a runny apricot or cherry preserve will soak the base.
Hazelnuts or almonds stand in nicely for walnuts, the almonds giving a lighter, more delicate flavor. Store in a tightly closed tin for up to a week; the shortbread base only grows more tender with time.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Dough
Sift the flour into a bowl, add the butter and salt, and rub them together with your fingers into crumbs.Add the egg yolks and milk and work into a dough. Shape into a ball, wrap in plastic, and chill in the refrigerator for 30 minutes.
Roll the dough out into a sheet about 1 cm thick and bake in an oven preheated to 400°F (200°C) until lightly golden.
Filling
Spread a thin layer of plum jam over the hot base.Whip the egg whites with the sugar, fold in the nuts, and spread the mixture evenly over the base.
Return to the oven for another 10 to 15 minutes, until the nuts are golden.
Cut into bars about 2 by 5 cm and let cool.
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