Recipe of the Day #2
Dec 20th, 2010 by Lisa
Pecan Squares
Dough
160 g Flour
80 g Butter
1 tbsp Sugar
1 Eggyolk
pinch of Salt
1 tbsp Icewater ——-> put all ingredients together quickly and chill for 1 hour.
Preheat oven to 350°F (300°F convection oven)
Cut a square of baking parchment paper to line the bottom of a 9″x9″ square non-stick baking form. Roll out to cover the bottom of the baking form. Prick with a fork to avoid bubbles while baking. Bake for 20-25 minutes.
While it’s baking, prepare the nut filling
Nut Filling
50 g Butter
5 tbsp Dark Molasse
100 g Brown Sugar
100 g Whipping Cream
1 tsp Vanilla Extract ——–> mix in nonstick skillet and cook for 3 minutes while constantly stirring.
400 g Pecan Nuts (can be substituted by or mixed with walnuts) —–> add nuts and cook for 3 more minutes
Pour nut filling on top of the pre-baked dough, smooth out with a spatula, return it into the oven and bake for 8 – 10 more minutes.
Let cool entirely.
Take the whole piece of cake-like bars out of the form and cut into 1″ squares with a big, sharp kitchen knife on a cutting board. The knife tends to stick to the nut filling, – rubb the knifes’ blade with a little bit of vegetable oil. You can also use an electric knife.
Tip: Substitute regular flour for gluten-free flour. This works well, since the dough is basically a pie bottom.
