Looking for a new brunch treat or something to pair with coffee? Move over scones, these Swedish Visiting Bars are perfect! A soft cookie like base topped with an almond meringue crust. Delish!
Disclaimer: This post is in collaboration with OXO. They’ll be donating $100 to Cookies for Kids’ Cancer for this blog post.
I have always said I’m not a huge baker, but I seem to be doing quite a bit of it lately. Maybe it’s the cooler weather, maybe it’s the political climate…whatever it is, my kids are loving it! I just love that OXO makes it easier to bake with amazing products–they’re fool proof!
As far as scones are concerned, I can’t get them right to save my life. Most end up as Rambo’s chew toys. When I first saw this Swedish Visiting Bar recipe from Dorie Greenspan, I was ready to give it a shot.
These aren’t scones, they have a softer texture–but are perfect in place of them for coffee dates or on the brunch table. This will be my new go-to recipe to bring for brunches, for sure!
OXO has my favorite baking gear, including this great Non-Stick Pro Cake Pan. Actually, I’ve never made cake in this pan–just these bars, blondies and brownies. They come out thicker, chewy and PERFECT!
The glaze on top of these bars consists of egg whites and sliced almonds–giving them a slight crunch and sweetness. Very much like a meringue!
When slicing, you can make into 9 square bars or 18 triangles, which I preferred. Wait for them to cool on a Non-Stick Cooking Rack before slicing. I love this cooking rack for bacon or baked chicken tenders, too!
Since the girls have started school, Liam likes to help me photograph (and EAT!) my latest recipes. I couldn’t resist this photo!
These bars are perfect for brunch or to pair with coffee on a cool morning!
- 1 cup powdered (or confectioners’) sugar
- 3 large egg whites
- 1½ cups sliced almonds blanched or unblanched
- ¾ cup sugar
- 2 large eggs at room temperature
- ¼ teaspoon fine sea salt
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup all-purpose flour
- 1 stick (8 tablespoons) unsalted butter melted and cooled
- Confectioners’ sugar for dusting (optional)
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Center a rack in the oven and preheat it to 350 degrees F. Lightly butter a 9-inch square baking pan and line it with parchment paper.
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Put the sugar in a medium bowl and pour over the egg whites. Using a fork, mix until the sugar is moistened. If there are lumps, ignore them. Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside while you make the batter.
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Working in a large bowl, whisk the sugar, eggs and salt together until the mixture lightens in color and thickens a little, about 2 minutes. Whisk in the vanilla and almond extracts.
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Switch to a flexible spatula and gently stir in the flour. When the flour is fully incorporated, gradually fold in the melted butter. Scrape it into the pan and use the spatula to work the batter into the corners. The layer will be very thin.
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Give the topping another stir and pour onto the batter. Use a spatulaspread the almonds evenly over the mixture
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Bake for 28 to 32 minutes, or until a tester inserted into the center of the cake comes out clean or with only a few crumbs stuck to it. The meringue topping will be pale golden brown.
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Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature.
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Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. For smaller portions, cut each square into two triangles. If you’d like, you can dust the bars with confectioners’ sugar just before you serve them.
Storing Wrapped, the bars will keep at room temperature for 4 to 5 days.
Every year I collaborate with OXO to help support Cookies for Kids’ Cancer, where they donate up to $100,000 annually! If you’d like to have a bake sale to help support, OXO will match proceeds.
Other delish collaborations from previous years:
This is a sponsored post written by me on behalf of OXO.
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