Date-Walnut Bars
This recipe spotlights the underutilized, often maligned date. Dates are a great source of protein and iron, making this a satisfying choice for a breakfast bar. For those who are not date lovers, high-quality raspberry preserves may be substituted for the date filling. Makes 20 bars.
Filling:
- ¾ pound Medjool dates
- 1 ½ cups water
- 1 tablespoon unsalted butter
- Grated zest of 1 orange
- 1 teaspoon ground cinnamon
Crust:
- 2 cups walnuts, toasted
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into cubes
- 1 large egg, lightly beaten
Filling:
1. In a medium saucepan, combine the dates, water, butter, orange zest, and cinnamon. Bring to a simmer over medium-low heat. Simmer 5 minutes or until the dates are soft and the butter is melted. Remove the pan from the heat and cool 5 minutes. Transfer the filling to a food processor; pulse until dates are roughly chopped. Set aside.
2. Preheat the oven to 325°F. Butter a 13×9-inch baking pan.
Crust:
3. In a food processor, process the walnuts until finely ground. Transfer the nuts to a large bowl, stir in the flour, granulated sugar, and salt. Toss the butter into the flour mixture. With a pastry blender or two knives, cut in the butter until the mixture is crumbly. Add the egg and lightly toss just until blended (so the mixture remains crumbly).
4. Press two-thirds of the crust into the prepared baking pan. Spread the filling evenly over the crust, then sprinkle the remaining one-third of the crumbled crust over the filling. Bake on the center oven rack 35–40 minutes or until golden brown. Cool completely on a wire rack. Cut into 20 bars.
Metropolitan Bakery Gift Ideas
for friends, family, neighbors (and yourself!):
- Spiced nut mix
- Sable Cookies
- Candied Pecans
- Mint Crinkle Cookies
- Handmade Biscotti
- Our all-natural granola is the perfect gift for any time of the year
© Rodale Press 2003
