Blueberry-Hazelnut Bars

Blueberry-Hazelnut Bars
Photo by Sarah Jay

Ingredients

  • 2 lb. (6 cups) fresh blueberries, picked over
  • 1 large egg
  • 2 tsp. fresh lemon juice
  • 5 oz. (1 cup) hazelnuts, toasted and skinned
  • 8 oz. (1 cup) cold unsalted butter, cut into large cubes
  • 2 tsp. baking powder
  • 2/3 cup granulated sugar
  • + 8 more ingredients
    • Butter or vegetable oil for greasing the pan
    • 4 oz. (1 cup) confectioners’ sugar
    • 1 tsp. pure vanilla extract
    • ½ tsp. ground cinnamon
    • 1 large egg yolk
    • 1/3 cup cornstarch
    • ¼ tsp. salt
    • 9 oz. (2 cups) all-purpose flour

Lightly grease a 9x13-inch baking pan. Line the bottom and sides with a sheet of parchment, leaving a few inches of paper hanging over the edges of the two long sides to help remove the finished bars. Roughly chop 1/2 cup of the hazelnuts; halved or quartered is about right. Set aside. Put the r...

View full recipe at Fine Cooking

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