Ingredients
1 c. brown sugar, firmly packed
1 egg, unbeaten
1 tsp. vanilla
1/2 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1 c. coarsely chopped walnuts
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Record your recipes and experiments — organized cooking journal
Heavy-duty lever nutcracker — pecans, walnuts, hazelnuts
Crushed nut-spice blend — dip bread in olive oil then dukkah
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Record your recipes and experiments — organized cooking journal
Heavy-duty lever nutcracker — pecans, walnuts, hazelnuts
Crushed nut-spice blend — dip bread in olive oil then dukkah
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Stir sugar, egg and vanilla together in bowl (don't beat hard). Sift flour with salt and soda; stir in. Add nuts. Spread stiff batter in greased, shallow 8-inch square pan. Bake at 350° for 20 minutes until brown, but should still be soft. Leave in pan. Cut into squares or bars. I roll them in powdered sugar to prevent them from sticking to each other.