Viennese Nut Squares
Submitted by schotzee
Layered Austrian bar cookies with a buttery shortcrust, apricot preserves, a fluffy pecan meringue filling, and a lattice top. Old-world baking at its finest.
YIELD
12 servingsPREP
30 minCOOK
75 minREADY
105 minThese Viennese Nut Squares stack three irresistible layers: a flaky butter crust, a slick of apricot preserves, and a billowy pecan meringue filling topped with a lattice of pastry strips.
The technique is straight from the Austrian baking tradition. You fold whipped egg whites into a sugared nut mixture to create a filling that puffs up golden and light in the oven.
A squeeze of fresh lemon in the dough keeps everything bright and balanced against all that buttery richness.
Baker’s Tips
- Cut the butter into the flour until it looks like small peas. Overworking it will make the crust tough instead of flaky.
- Spread the apricot preserves thin. Too much and the filling slides around.
- Fold the egg whites gently into the nut mixture. You want to keep all that air trapped inside.
- Let the pan cool completely before cutting into squares for clean edges.
Variations
- Swap pecans for walnuts or hazelnuts for a more traditional Central European flavor.
- Use raspberry or sour cherry preserves instead of apricot for a tangier contrast.
Ingredients
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 9×13 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.
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