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Parve
Medium
6 Servings
Allergens 
1 Hour
Diets
This simple nut bar is perfect for the nut lover who craves something sweet, minus the chocolate. The crunchy cookie bar is really elevated by the soft nut topping. This can be made without the apricot jam if that’s not your thing. These cut really nicely and can be frozen.
4 cups Mishpacha Flour
12 ounces margarine
1 cup sugar
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon Gefen Baking Soda
10 egg yolks, whites reserved for topping
Tuscanini Apricot Fruit Spread or other apricot jam, for spreading
10 egg whites
3 tablespoons sugar
1 pound walnuts, chopped
1/2 lemon rind, grated
Crumble flour and margarine. Add remaining ingredients and knead until smooth.
Press into cookie sheet. Bake at 350 degrees Fahrenheit for 30 minutes.
Spread apricot jam.
Beat egg whites and sugar.
Fold in nuts and grated lemon. Pour over cake.
Bake an additional 15 to 20 minutes.
Cut into crescents, squares or bars.
Photography by Tamara Friedman
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