Eastern European Nut Sweet 2

Ingredients

• 200 gnuts — chopped
• 150 gsugar
• 100 gbutter
• 2eggs
• 100 gflour

Method

1. Begin by bringing the eggs and butter to room temperature. This ensures that they will incorporate smoothly into the batter, preventing any curdling or uneven texture. Set the butter out on the counter for about an hour before starting, and take the eggs out of the refrigerator 30 minutes prior to use.
2. In a medium saucepan, melt 100 g of butter over low heat. Once melted, add 150 g of sugar and stir continuously until the sugar dissolves completely, forming a smooth syrup. This process should result in a glossy mixture without any visible sugar granules.
3. Remove the saucepan from the heat and allow it to cool slightly. Once cooled, beat in the 2 eggs one at a time, ensuring each egg is fully incorporated before adding the next. The mixture should be smooth and slightly thickened, with a uniform pale yellow color.
4. Gradually fold in 100 g of flour into the egg mixture using a spatula, mixing until just combined. The batter should be smooth and free of lumps, with a consistency that easily falls off the spatula.
5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper and pour the batter into the prepared dish, spreading it evenly with the spatula. Sprinkle 200 g of nuts evenly over the top, pressing them gently into the batter so they adhere.
6. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the batter has set. This should take about 25-30 minutes, but rely on the visual cue of a golden top and clean toothpick rather than a timer.
7. Once baked, remove from the oven and allow to cool in the dish for about 10 minutes. This resting period helps the sweet to firm up slightly, making it easier to cut. Serve warm or at room temperature, allowing the flavors to fully develop and the texture to be at its best.