Low Sodium Recipe
Definitely a bar cookie with lots of appeal, these double citrus and nutty delights are not overly sweet. They make a great accompaniment to an afternoon break.
1/3 cup butter
1/4 cup granulated sugar
1 cup all purpose flour
1/3 cup chopped toasted hazelnuts
3/4 cup granulated sugar
2 tablespoons all purpose flour
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon baking powder
For the crust, beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup granulated sugar. Beat until thoroughly combined. Beat in the 1-cup flour and about half of the nuts until mixture is crumbly. Press mixture into the bottom of an ungreased 8x8x2-inch baking pan. Bake in a 350-degree oven for ten minutes or until lightly browned.
Meanwhile, in a mixing bowl stir together the eggs, the 3/4-cup granulated sugar, the 2-tablespoons flour, orange peel, lemon peel, orange juice, lemon juice, and baking powder. Beat for two minutes at medium speed or until combined. Pour over hot baked layer. Sprinkle with remaining nuts. Bake about 20 minutes more or until light brown around the edges and the center is set. Cool on a rack. If desired, sift powdered sugar over top. Cut into bars. Store bars, covered, in the refrigerator.
Recipe makes 20 bars
Calories: 111; Total Fat: 5g; Saturated fat: 1g; Cholesterol: 25mg; Protein: 2g; Carbohydrates: 16g; Fiber: 0g; Sodium: 43mg