Looking for a new brunch idea or something fun to pair with coffee? Try these Swedish Visiting Bars from Dorie Greenspan! via @DashOfEvans #OXOBetter #OXOGoodCookies
Dorie Greenspan's Swedish Visiting Bars

These bars are perfect for brunch or to pair with coffee on a cool morning!

Course: Breakfast
Servings: 18 triangles
For the topping
  • 1 cup powdered (or confectioners’) sugar
  • 3 large egg whites
  • cups sliced almonds blanched or unblanched
For the bars
  • ¾ cup sugar
  • 2 large eggs at room temperature
  • ¼ teaspoon fine sea salt
  • 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)
  1. 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.
To make the topping
  1. 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.

To make the bars
  1. 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.
  2. 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.

  3. Give the topping another stir and pour onto the batter. Use a spatulaspread the almonds evenly over the mixture

  4. 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.
  5. 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.
  6. 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.
Recipe Notes

Storing Wrapped, the bars will keep at room temperature for 4 to 5 days.