1 1/2 cups walnuts or slivered blanched
3 Tbs. plus 1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter,
at room temperature
3/4 tsp. vanilla extract
2 egg yolks
1 cup apricot or raspberry preserves
Preheat an oven to 350ºF. Line a 9-inch
square baking pan with aluminum foil.
Butter the foil.
In a food processor fitted with the metal
blade or in a blender, coarsely chop the
nuts. Add the 3 Tbs. granulated sugar
and process finely. In a separate bowl,
sift together the flour, baking powder,
cinnamon, cloves and salt. Set both
mixtures aside. Combine the butter, the
1/2 cup granulated sugar and the vanilla
in a large bowl. Using an electric mixer
set on high speed, beat until light and
fluffy. Add the egg yolks and beat until
fluffy. Reduce the speed to low, add the
nut and flour mixtures and mix just until
Spread 1 3/4 cups of the batter in the
prepared pan. Top with the preserves,
leaving a 1/2-inch border. Spoon the
remaining batter into a pastry bag fitted
with a 1/4-inch plain tip. Pipe the batter
in a lattice pattern atop the preserves.
Refrigerate for 20 minutes.
Bake until the preserves begin to bubble
and the crust is just firm to the touch,
about 40 minutes. Let cool in the pan on
a wire rack.
Using the foil, lift the sheet from the
pan. Peel back the foil sides. Cut into 20
squares. Using a sieve, sift
confectioners’ sugar evenly over the
tops. Remove the bars from the foil.
Store in an airtight container at room
temperature for up to 5 days.
Makes 20 bars.
Date: July 22, 2002