Swedish Nut Bars

Recipe View 5 mins Preheat your oven to 325°F (165°C). (5 minutes) Prepare a 9x9x2 inch baking pan by lining the bottom with parchment paper, leaving an overhang for easy removal. Grease the paper thoroughly. (5 minutes)

Recipe View 3 mins Separate the eggs carefully, placing the whites in a clean, grease-free bowl and the yolks in a separate bowl. (3 minutes)

Recipe View 8 mins Beat the egg yolks with an electric mixer until they become thick, pale, and have tripled in volume. This will take several minutes. (8 minutes)

Recipe View 5 mins Gradually add the sugar to the yolks, beating continuously until the mixture is very thick and forms a ribbon when the beaters are lifted. (5 minutes)

Recipe View 3 mins Gently fold in the ground almonds and almond extract until just combined. Be careful not to overmix. (3 minutes)

Recipe View 5 mins In the bowl with the egg whites, beat them with an electric mixer until stiff, glossy peaks form. Be careful not to overwhip. (5 minutes)

Recipe View 5 mins Gently fold the beaten egg whites into the yolk-almond mixture in two or three additions, being careful not to deflate the whites. This will create a light and airy batter. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared baking pan and spread evenly. (2 minutes)

Recipe View 1 hrs Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. The bars should be golden brown. (60 minutes)

Recipe View 1 hrs Let the bars cool in the pan for 10 minutes before using the parchment paper overhang to lift them out. Remove the paper and allow the bars to cool completely on a wire rack before cutting into squares or bars. (60 minutes)