- 1 cup sugar
Fold in ...
- 1 tbsp. GOLD MEDAL Flour
Cook over boiling water 3 min., stirring constantly. Remove from over hot water.
Blend in ...
- 1 tsp. vanilla
- 1½ cups coarsely ground unblanched filberts (hazelnuts)
Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (see Burnt Butter Icing, p. [18]).
TEMPERATURE: 350° (mod. oven).
TIME: Bake 15 to 20 min.
AMOUNT: 32 single bars, 1½″ × 2″.