Makes 25 (1-inch) bars
- Active time:30 min
- Start to finish:2 hr
March 2003
Honey and cream suspend almonds, hazelnuts, and pine nuts in a gorgeous, glossy candied topping on a buttery crust.This is just one of Gourmet’s
Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
For crust
-
1 1/4
cups
all-purpose flour
-
2
tablespoons
sugar
-
1/2
teaspoon
baking powder
-
1/4
teaspoon
salt
-
1
stick (1/2 cup) cold unsalted butter, cut into pieces
-
1
large egg, lightly beaten
For topping
-
1/3
cup
plus 1 tablespoon mild honey
-
1/4
cup
packed light brown sugar
-
1/8
teaspoon
salt
-
3
tablespoons
cold unsalted butter, cut into pieces
-
1
tablespoon
heavy cream
-
1/2
cup
whole almonds with skins (3 oz), toasted
-
3/4
cup
hazelnuts (4 oz), toasted and any loose skins rubbed off in a kitchen towel
-
1/4
cup
pine nuts (1 1/2 oz), lightly toasted
Make crust:
-
Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
-
Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
-
Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
-
Preheat oven to 375°F.
-
Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
Make topping:
-
Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
-
Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.
Cooks’ notes: Honey nut squares keep, layered between sheets of wax paper, in an airtight container at room temperature 1 week.