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Swedish Nut Bars

Swedish Nut Bars

Rosina

A very special cookie with only four ingredients.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
  2. Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
  3. Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.
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Reviews

glitteratii
20
11/10/2007

it turned out very well, but I'd say is more like a cake than "bars". I'd recommend using your stand mixer if you have one! I did the egg whites 1st, then put them in a separate bowl while I mixed the yolk mixture in the mixer. I'd also recommend adding the almond extract to the yolks before the nuts go in, just easier to mix in. Be sure to serve with some whipped cream & save a few ground almonds to sprinkle on top!

ACREWER
13
8/29/2002

Not that easy, but worth the trouble. The bars are almost cake-like. Dense, moist and chewy. My family loves this at Passover.

CyM
8
6/21/2008

Super easy and yummy! I agree that it is more of a cake-like consistency, though. It is great to find a gluten-free dessert that was originally that way. I loved having the almonds throughout the cake, it gave it a lot of texture. I might add cinnamon or cloves next time. This is open to a lot of variation and add-ons.