I came across this recipe some years ago in the Williams-Sonoma recipe section. I make them a couple of times a year and they always disappear.
When I looked up the recipe on the W-S site this year it was no longer listed. Luckily I had printed a copy out some time back. I’m posting it here in case I lose that copy.
* 1 1/2 cups walnuts or slivered blanched almonds
* 3 Tbsp plus ½ cup (4 oz) granulated sugar
* 1 cup (5 oz) flour
* 1/2 tsp baking powder
* 1/2 tsp ground cinnamon
* 1/4 tsp ground cloves
* 1/4 tsp salt
* 3/4 cup unsalted butter, at room temperature
* 3/4 tsp vanilla extract
* 2 egg yolks
* 1 cup (10 oz) apricot or raspberry preserves
* Confectioners’ sugar
Preheat an oven to 350&def;F. Line a 9-inch square baking pan with aluminum foil. Butter the foil.
In a food processor fitted with the metal blade, place the nuts and coarsely chop. Add the 3 tablespoons sugar and process finely. In a separate bowl, sift together the flour, baking powder, cinnamon, cloves and salt. Set both mixtures aside.
Combine the butter, the 1/2 cup sugar and the vanilla in the bowl of an electric mixer. Beat until light and fluffy. Add the egg yolks and beat until incorporated. Reduce the speed to low, add the nut and flour mixtures and mix just until blended.
Spread about 3/4s of the batter in the prepared pan and spread to form a bottom crust. Top with the preserves, leaving a 1/2-inch border. Spoon the remaining batter in globs over the preserves like you would on a cobbler. Refrigerate for 20 minutes.
Bake until the preserves begin to bubble and the crust is just firm to the touch, about 40 minutes. Let cool in the pan on a wire rack, about 20 minutes. Using the foil, lift the sheet from the pan. Peel back the foil sides. Cut into 20 squares. Consume!
I microwave the preserves for 10-15 seconds so that they flow freely out of the jar. Just remove the jar cover first. 🙂
The original recipe calls for putting the remaining 1/3 of the batter into a pastry bag and piping it in a lattice pattern over the preserves. I don’t have the patience for that.