Sticky Sweet Memories

Something about the cold weather makes me nostalgic--maybe remembering simpler times helps me chase the winter blues. When I was a little girl, the most iconic food in my memory was the sweet treat my grandma always had at the ready when we came to visit. Maria Theresa Schnitten, she called them, a Viennese pastry. Without fail, there would be a plate of those buttery cookie bars waiting on the sideboard, the apricot spread and sticky meringue taunting us until we finished dinner. She never passed down the recipe, and a recent Google search brought up nothing--Grandma must have named these cookie bars herself. So I endeavored to recreate them on my own, testing and tweaking the recipe many times until it was just right. I added ground toasted almonds to lighten the density of the shortbread base and faithfully reproduced the apricot jam and golden meringue topping. The result is a rich cookie bar that is meltingly tender, tangy and sweet--the delightful treat I so lovingly remember. Miss you, Grandma.

Apricot Almond Meringue Bars

(Maria Theresa Schnitten)

A little research taught me that schnitten means cuts or slices and often refers to layered wafers or cookies. These tasty goodies are a luscious indulgence that will quickly become one of your family's favorites, too. Begin by making the shortbread base. Lightly toast 1 1/4 cups of blanched sliced almonds--watch them because those babies burn quickly. Set aside 1/4 cup of the almonds for the topping. Place the other cup in a mini or regular food processor and pulse until ground. 

In a large bowl, use a stand or hand mixer to cream the butter. Add the sugar and salt and continue whipping until light and fluffy; mix in the vanilla. Separate two eggs, reserving the whites in a small bowl for the meringue. Whip the egg yolks into the butter mixture, one at a time.

Stir in the flour and ground almonds until just incorporated, being careful not to overwork it--the dough will be very soft. Use a spatula to spread it out evenly in an ungreased quarter sheet pan (9" x 13"); it should be about 1/2 inch thick. Place the pan in the refrigerator to chill for 30 minutes. Preheat the oven to 350 degrees.

Remove the shortbread from the fridge and bake for 20 minutes until golden. Cool on a rack.

Raise the oven temperature to 400 degrees. Make the meringue: using cleaned beaters, whip the whites until foamy, then add in the sugar. Continue whipping until the meringue has soft to firm (but not stiff) peaks.

I like to use Bonne Maman apricot preserves for these cookies--it has the perfect balance of tangy and sweet. Remove any large chunks of apricot before using. Spread the apricot jam over the cooled shortbread base. With a large spoon, add the meringue in dollops; use the back of the spoon to create peaks in the meringue.

Sprinkle the reserved toasted almonds evenly over the meringue. Place back in the oven for  10 to 12 minutes (keep an eye on it!), until golden brown. Let cool completely.

Use a sharp knife to evenly cut the schnitten--you'll have 12 to 15 bars, depending on how big you cut them. Pour yourself a nice cold glass of milk and enjoy!

Makes 12 to 15 Bars:

Shortbread Base:
1 cup blanched sliced almonds, toasted and ground
1 cup (2 sticks) of unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs yolks
1 cup all purpose flour

Meringue:
2 egg whites
4 tablespoons sugar

Topping:
1 cup apricot preserves, preferably Bonne Maman
1/4 cup blanched sliced almonds, toasted