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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A wonderful melt-in-your mouth square recipe with a meringue-like topping. My dear daughter-in-law's Mother gave me this special recipe. A good way to use up leftover egg whites too. Ingredients:
3/4 cup butter (room temp) |
2/3 cup sugar |
2 1/4 cups flour |
3 egg yolks (reserve whites) |
rose hip jam or seedless raspberry jam or strawberry jam or other favorite jam |
3 egg whites |
1 cup sugar |
2 cups ground walnuts |
1 teaspoon vanilla extract or 1 teaspoon rum extract |
1 cup walnuts, chopped |
Directions:
1. For the base:.
2. Combine the butter, 2/3 cup sugar, flour and egg yolks.
3. Pat the mixture into the bottom of a 9”x13”x2” pan.
4. Bake at 350 degrees Fahrenheit for 15 minutes or until the edges are light brown.
5. Cool base and spread with jam of your choice. Ivanka uses rose hip jam but seedless raspberry or strawberry jam works just as well.
6. In a separate bowl, beat egg whites with the 1 cup of sugar until slightly stiff.
7. Add the 2 cups of ground walnuts and vanilla or rum extract. I use pure vanilla extract.
8. Spread this mixture over jam layer and sprinkle the top with the 1 cup chopped walnuts.
9. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until lightly golden.
10. For a softer topping, cover pan loosely after removing from oven to allow meringue to soften for easier cutting.
11. Cut when cool, with sharp knife dipped in hot water between each cut.
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