Viennese Nut Squares
Yield
12 servingsPrep
30 minCook
75 minReady
105 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter, unsalted
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | each |
lemon
juice and peel |
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| Filling | |||
| 4 | large |
eggs
separated |
|
| ½ | pound |
pecans
chopped |
|
| 1 | cup |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter, unsalted
|
|
| 532 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 45 | ml |
sugar
|
|
| 1 | each |
lemon
juice and peel |
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| Filling | |||
| 4 | large |
eggs
separated |
|
| 226.8 | g |
pecans
chopped |
|
| 237 | ml |
sugar
granulated |
|
Directions
Cut butter into flour until the size of small peas.
Beat eggs and add with sugar, lemon juice and peel.
Save out 1 cup of this dough.
Roll out remaining dough to fit bottom and side of a greased 9x13 inch pan.
Spread the dough with apricot preserves.
Chill while preparing filling.
Filling: Mix egg yolks with sugar; add nuts.
Beat egg whites until stiff.
Carefully fold in nut mixture. Spread over apricots.
Roll out saved dough.
Cut in ½ inch strips to form a diagonal lattice on top of filling.
Bake at 350℉ (180℃) F for 60 to 75 minutes until golden.
