Walnut and Raisin Squares

Name: Walnut and Raisin Squares
Yield: Makes about Twenty-Four
Ingredients: 3 egg yolks; 175 g/6 oz/1½ cups ground walnuts; 4 eggs, beaten; 175 g/6 oz/1½ cups plain (all-purpose) flour, sifted; 225 g/8 oz/1 cup unsalted (sweet) butter; 20 g/¾ oz/scant ⅓ cup day-old white breadcrumbs; cocoa powder (unsweetened), for sprinkling; 3 egg whites; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 75 g/3 oz/½ cup raisins, chopped; 25 g/1 oz/¼ cup cocoa powder, sifted; 115 g/4 oz/1 cup ground walnuts; 150 g/5 oz/¾ cup caster (superfine) sugar

Preparation info

Makes about
Twenty-Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The Eastern European Jewish kitchen was full of fragrant sweet things, such as these czech walnut squares. This light and delicious czech recipe is good with coffee in the morning or can be served as a dessert.

Ingredients

225 g/8 oz/1 cup unsalted (sweet) butter
225

Dessert
Vegetarian
Eastern Europe

Method

Preheat the oven to 150°C/300°F/Gas 2. Grease and line a 28 x 18 x 4cm/11 x 7 x 1½in Swiss roll tin (jelly roll pan).
Cream the butter and sugar together until pale and fluffy, then beat in the egg yolks.