Nut Squares
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic layered bar cookie featuring a tender, buttery shortbread crust topped with a chewy, cinnamon-spiced nut meringue. These delightful treats are perfect for pairing with coffee or tea.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 16 squares or 32 bars |
🔪 Key Equipment
- 8x8x2 inch pan
- medium bowl
- small bowl
- wire rack
- spatula
Ingredients
For the Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter or Margarine | softened |
| 1/4 Cup | Brown Sugar | packed |
| 1 | Egg Yolk | large |
| 1 1/4 Cups | Flour | all-purpose |
| 1 tsp | Vanilla | none |
| 1/8 tsp | Salt | none |
For the Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg White | large |
| 1/4 Cup | Brown Sugar | packed |
| 1 Cup | Nuts | finely chopped |
| 1/2 tsp | Cinnamon | none |
| Optional | Confectioners Sugar | for dusting |
Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F and grease an 8x8x2 inch pan.
- In a medium bowl, cream 1/2 cup butter or margarine, 1/4 cup brown sugar, 1 tsp vanilla, and 1/8 tsp salt until fluffy.
- Beat in 1 egg yolk and stir in 1 1/4 cups flour until a soft dough forms.
- Press the dough into the pan and bake on the lowest rack for 10 minutes.
Step 2: Prepare the Topping and Final Bake
- In a small bowl, beat 1 egg white and 1/4 cup brown sugar until smooth and frothy.
- Stir in 1 cup nuts and 1/2 tsp cinnamon.
- Spread the mixture over the hot crust and bake on the middle rack for 15 minutes until the top is firm to the touch.
- Cool on a wire rack and cut into squares while warm.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Original Recipe Scan
