Really, I thought I’d posted this recipe before. I searched all over my own website because I was certain I had. Nope. So, I’m rectifying that right now. I’ve made these several times (usually around Christmastime), maybe not in the last couple of years, though. They’re worth making. Not all that hard, either, although you might think so by looking at them.
First you make a rich pastry crust that is a cinch to press into the bottom of a 9×9 pan. Not the least bit difficult or time consuming. That shortbread layer is baked for 10 minutes and cooled. Then you spread a thin layer of apricot jam (I used blackberry preserves, actually, though really you want some kind of seedless variety or a stone fruit jam). Then you mix up a flourless chocolate mixture with a whole lot of walnuts in it, and spread that on top of the preserves. That gets baked for a short while and is allowed to cool. The chocolate icing is also cinchy-easy to make – some chocolate chips are melted, then you add a jot of corn syrup (for smoothing it out), a tiny jot of rum (or espresso), a tiny sprinkle of hot water and that’s done. Spread it on top of the cooled bars. Then press in 1/2 cup of chopped walnuts and kind of press them into the icing (otherwise they tend to fall off). That’s it. They don’t need refrigeration. If you have them more than a day or two I’d recommend you put them in an airtight container and freeze them. They keep in the freezer for a couple of months.
The recipe came from Maida Heatter’s book, The Book of Great Cookies. It’s out of print, unfortunately, but after looking online, I see that she’s got a new cookie book out – just out, actually, in March, 2011. (Do read the Amazon reviews – it appears there are some editing errors – recipes printed in wrong categories according to two commenters.) All the recipes come from her previous cookbooks. One reader suggested trying to find Heatter’s older books in used book stores instead – I’d recommend that too. Maida Heatter is just the queen of cookies and desserts, more often chocolate. She’s authored several cookbooks. I’ve never had a failure with Maida Heatter’s recipes. Ever. That says something, although cookies are a little hard to bungle. I only own one of her cookbooks, a chocolate dessert one from 1983. And this recipe isn’t in it – I found it online at a couple of sources.
What I liked: the ease of making them; how pretty they look; and how deliciously chocolatey they are.
What I didn’t like: nothing at all. Just be a bit careful removing them from the pan – the pastry is very tender and will crumble easily – use a big spatula to get them out.
Viennese Chocolate-Walnut Bars
Recipe By: Maida Heatter’s Book of Great Cookies
Serving Size: 32
NOTES: The shortbread (bottom layer) is very tender and flaky, so when you remove the big squares from the 9×9 pan, do use a big spatula to get each section out; otherwise you’ll crumble the shortbread too much. Keeps at room temp for a few days; if keeping long than that, freeze them in an airtight container.
1/4 pound butter
1/4 cup dark brown sugar — firmly packed
1 1/4 cups all-purpose flour — sifted
1/4 cup apricot preserves — or other seedless preserves
6 ounces walnuts — about 1 1/2 cups
2 whole eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup dark brown sugar — firmly packed
2 tablespoons unsweetened cocoa
6 ounces chocolate chips — about 1 cup
2 tablespoons light corn syrup
2 teaspoons rum — or espresso
2 teaspoons boiling water
2 ounces walnuts — cut medium-fine, about 1/2 cup
1. CRUST: Adjust rack one third up from bottom of oven and preheat to 375°. In an electric mixer cream the butter. Beat in the sugar. On low speed gradually add the flour and beat only until the mixture holds together.
2. Place the dough by large spoonsful over the bottom of an unbuttered 9-inch square pan. With your fingertips press the dough to make a smooth layer over the bottom of the pan. Bake for 10 minutes. Meanwhile, prepare the filling.
3. FILLING: In a small bowl stir the preserves just to soften them and set aside. Grind the walnuts to a fine powder in a blender or a nut grinder and set aside.
4. In the small bowl of an electric mixer beat the eggs at high speed for 2-3 minutes until they are slightly thickened. Add the salt and vanilla, and then, on low speed, add the sugar and cocoa Increase the speed to high again, and beat for 2-3 minutes more. On low speed mix in the ground walnuts, beating only until the nuts are incorporated.
5. Spread the preserves over the hot crust, leaving a 1/2 inch border. It will be a very thin layer but it is really enough. Pour the filling over the preserves and tilt the pan to level the filling. Bake at 375 for 25 minutes. Let the cake cool completely and then prepare the icing.
6. ICING: In the top of a small double boiler, covered, over hot water on moderate heat, cook the chocolate until it is partially melted. Still on the heat stir the chocolate with a rubber spatula until it is completely melted and smooth. Add the corn syrup, rum or coffee, and the boiling water and stir until smooth.
7. Spread the icing evenly over the cake. Sprinkle with the nuts and press down gently with a wide metal spatula to press the nuts slightly into the icing. Let stand at room temperature until the icing is firm; it will probably take a few hours.
8. With a small, sharp knife, cut around the sides of the cake to release it and then cut the cake into quarters. With a wide metal spatula transfer the quarters to a cutting board and cut each quarter into 6-8 small bars. Place the bars on a serving dish, cover with plastic wrap, and let stand at room temp for a few hours, or overnight, before serving.
Per Serving: 154 Calories; 9g Fat (49.4% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 56mg Sodium.