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Linzer-style walnut bars with rum and lemon zest
A pan of shortbread bars with a walnut, rum, and lemon zest layer, baked at 150°C (300°F) and topped with egg yolk icing and chocolate.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 40 min
- Temperature
- 150 °C (300 °F)
- Servings
- 1 baking sheet
- Difficulty
- Medium
- Cuisine
- Slovak
These Linzer-style walnut bars with rum and lemon zest have a tender shortbread base and a moist walnut layer. Let the shortbread dough rest wrapped in plastic wrap for two hours. Meanwhile, prepare the topping with butter, sugar, ground walnuts, rum, lemon zest, and seven beaten egg whites. Bake the bars slowly, about 40 minutes at 150°C (300°F). Spread icing made from egg yolks beaten with sugar and rum over the top, then decorate with a chocolate lattice once the icing has dried.
Ingredients
Shortbread dough:
Walnut layer:
Icing:
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Instructions
Tip: tap a step to mark it as done.
Shortbread dough:
Work the dough ingredients together to form a dough, wrap in plastic wrap, and let rest for 2 hours. Meanwhile, prepare the walnut mixture.
Walnut layer:
Mix all the walnut layer ingredients together. Roll out the shortbread dough to fit a baking sheet lined with parchment paper, place it on the sheet, and spread the walnut mixture over it.
Bake at 150°C (300°F) for approximately 40 minutes.
Icing:
Beat the egg yolks with the powdered sugar, then stir in the rum. Spread the icing over the baked slab. Once the icing has dried, decorate with a lattice of melted chocolate and walnuts.
Tip: First cream the butter and sugar until light and fluffy, then add the walnuts, rum, and zest. Fold in the beaten egg whites last with a spatula to keep the walnut layer moist and airy.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 425 kcal
- Protein
- 5.3 g
- Carbohydrates
- 45 g
- of which sugars
- 32 g
- Fat
- 25 g
- of which saturates
- 8.9 g
- Fiber
- 0.9 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Linecké orechové kocky s rumom a citrónovou kôrou
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