Another wonderful recipe from the cookbook, Sweet and Tart! I made these with a yuzu marmalade that the author suggested but you can use any marmalade or jam of your choice. The recipe calls for 2 cups but I would only use **1 or 1 1/2 c. next time as they are a little moist and crumbly. You could use almonds, pecans or hazelnuts instead of walnuts. Makes at least 30 2″ squares.
3 c. chopped walnuts
2 c. unsalted butter, room temperature
2 c. sugar
zest of 2 lemons
2 large eggs
4 c. unbleached all purpose flour
1/2 t. kosher salt
1-2 c. marmalade or jam** see note above
Preheat the oven to 325. Line a 9″ by 13″ baking pan with parchment paper.
Spread the walnuts out on a baking sheet and bake for 10 minutes, stirring once. Check to see if they have been to brown and toast, they should be fragrant. If needed, bake a few more minutes, checking frequently as they can over brown quickly. Let nuts cool completely.
Beat the butter and sugar in mixer on high speed until light and fluffy. Beat in lemon zest and eggs, one at a time until well combined. Turn speed to low and beat in the flour, salt and walnuts until combined.
With lightly floured fingers, press half of the dough into the prepared pan. Spread the marmalade over dough, leaving a 1″ border around the edges. Flatten the remaining dough into pieces with your hands and lay over the top, leaving open spots (as they will spread and fill in as it bakes).
Bake for one hour or until set and browned. Let cool on wire rack for an hour and then turn out of pan and cut into squares. Store covered at room temp. for up to one week or freeze up to 6 weeks.