Rating: 3 stars
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Gina Marie Miraglia Eriquez

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Credit: Victor Schrager

Recipe Summary

hands-on:
30 mins
total:
2 hrs 35 mins
Yield:
Makes 24 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.

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  • In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.

  • Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

  • Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.

  • Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

Nutrition Facts

175 calories; fat 9g; saturated fat 4g; cholesterol 32mg; sodium 42mg; protein 2g; carbohydrates 22g; sugars 14g; fiber 1g; iron 1mg; calcium 10mg.
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