Pebbled nut and fruit bar with a stream of cake twined inside…an interesting proportion that I’m eager to try. Although some dried figs would be very upset in my cupboard if they weren’t nominated to partake in these festivities. I’m intrigued…
Hi Agnes- I’ve never done any vegan baking, so I honestly do not know. The little batter that there is, helps hold this together. I’m not sure if a non-egg option would work. But maybe someone else with experience has some ideas?
This recipe is also one of my all time faves from David Lebovitz. I made some to take along to a blogger’s Xmas Gift Swap because I think it is one of the most amazing tasting cakes/cookies/bars EVER!!
I made these when he first posted the recipe. They are so good straight out of the oven! I didn’t like them as much later, but wow, I think I ate about 1/3 of the pan for dinner. If may: I love walnuts, but I LOVE pecans. And almonds, and well, all nuts. So I added the same mass of nuts, but, being unable to decide, the bars ended up including almonds, pecans and walnuts. It made them so good! And I shared them with friends because I think he calls them friendship bars, as we went on a trip in upstate new york to a cabin in the middle of nowhere where the heat didn’t work in the middle of winter. These kept us sustained.
I made these cookie-bars today, together with my son. He made himself 2 small ones in muffin tins and there was enough left for a big loaf. They taste wonderful, not to sweet. I usually make panforte for Christmas, but these cookie-bars are a great substitute and I’ll make them again for sure. Thanks Tim, for giving us so many great cookie recipes. I wish I could do something in return.
A great 12 Days of Cookies, Tim. I enjoyed following along, and although I didn’t manage to make any of the recipes these past two weeks (my kitchen was already overflowing with homemade croissants and hazelnut spread, mixed spicy nuts, bundt cakes, soups, vindaloos, biryanis, carrot cakes, you name it…), they have been filed away dutifully and will be revisited soon, without a doubt. Happy holidays.
Made it this morning. They are perfect! I did a combo of roasted hazels, dried prunes, dates, apricots and dried cherries. Added 2 T of melted butter, infused w/vanilla bean. Delish. Thanks for posting this!
thanks for the 12 days of cookies!! I loved them and hope you will do it again next year. It was so much fun waking up each day knowing a new cookie recipe would be there. I tried several and thought they were great!! Thanks for a great blog. Happy Solstice.
I’ve made these almost every year from Alice Medrich’s cookbook (a must-have for bakers!) I didn’t make them this year, because I cannot stop eating them. Even if I wrap them as gifts, I end up tearing one gift open and having just “a little” under the pretense of serving them to guests. They are really good sliced ultra thin and paired with cheese on a cheese plate. I did miss them, and will have to revive the tradition next year! The twelve days of cookies were brilliant!
I love all of these recipes! But alas, I am married to a nut allergy husband and family. Any chance for next year you could throw a few non-nutted recipes in the mix! You always have the best stuff!
Hi Tim! I just made these this afternoon and made my own tweaks as you gave us permission to do :) and they are awesome! The base of this recipe is perfect and allows for lots of variations which I love. I am not a fan of dates so I took them all out and replaced with dried figs. I also totally forgot to get dried apricots at the store so I cut up some apricot and granny smith apple fruit leather I had and it worked out so well. I also inclued dried cherries and some dried prunes. Then I replaced the walnuts with pecans and almonds as this is what I had on hand. Yum!!! These will make a great post workout snack. Thank you and Happy New Year!
Great recipe. Thank you. Did not have vanilla extract so I used the melted butter and a scraped vanilla pod as suggested by another reviewer. Used pecans and almonds and apricots, figs, dates and crystallized ginger. Yum. My husband loves this too.