A layered bar cookie with a shortcrust base topped with caramelized walnut and honey filling, cut into elegant slices for afternoon tea.
Instructions
-
1
Make shortcrust by rubbing cold butter into flour and sugar. Add egg yolk and salt, mix until dough forms. Press into a lined baking pan and chill twenty minutes.
-
2
Pre-bake the shortcrust base at 180 degrees for twelve minutes until just beginning to color. Remove and let cool slightly.
-
3
Combine sugar, cream, honey, and butter in a saucepan. Bring to a boil and cook for three minutes until slightly thickened and amber.
-
4
Stir in chopped walnuts and vanilla, coating them completely in the caramel. Work quickly before the mixture stiffens.
-
5
Spread walnut caramel mixture evenly over the pre-baked shortcrust base, pressing down gently to form an even layer.
-
6
Bake at 175 degrees for twenty minutes until the topping is golden and bubbling. Cool completely in pan before cutting into neat slices.
Did You Know?
Walnut trees are so common in Liechtenstein that gathering walnuts in autumn is practically a national pastime, and Nussschnitte is the most popular result.
The Story Behind Nussschnitte
Nussschnitte reflects the abundance of walnut trees in the Rhine Valley, where every garden and roadside seems to have at least one. Liechtensteiner bakers developed this elegant bar cookie to showcase the local harvest, combining the rich flavor of walnuts with honey from Rhine Valley beekeepers. The recipe became a Christmas season essential, baked in large batches and shared between neighbors as part of the holiday gift-giving tradition that remains strong in the principality.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!