Middle Eastern Nut Sweet

Ingredients

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

Method

1. Start by taking 100 g of butter out of the refrigerator and letting it come to room temperature. This will ensure it creams well with the sugar later. Also, take 2 eggs out of the fridge and allow them to reach room temperature, as this will help them incorporate smoothly into the batter.
2. In a medium saucepan over low heat, melt the room temperature butter gently. Once melted, add 150 g of sugar, stirring continuously until the sugar dissolves completely and the mixture is smooth and glossy. This forms the base of your sweet, so ensure there are no sugar granules left.
3. Remove the saucepan from the heat and let it cool slightly. Once cooled, beat in the 2 room temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. The mixture should be smooth and slightly thickened, with no visible streaks of egg.
4. Gradually sift 100 g of flour into the egg and sugar mixture, folding gently with a spatula. The batter should be smooth and free of lumps, with a consistency that is thick but pourable.
5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper and pour the batter into the dish, spreading it evenly. 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 the sweet is fully cooked. This should result in a firm texture that holds its shape when cut.
7. Once baked, remove the dish from the oven and let it cool slightly on a wire rack. This cooling step allows the sweet to firm up further and makes it easier to slice.
8. Cut the Middle Eastern Nut Sweet into squares or diamonds while still slightly warm, and serve. The sweet should be soft and slightly chewy, with a nutty crunch on top, perfect for sharing at the table.