Vienna Bars: A Taste of Presidential Favorite

The aroma of toasted nuts and sweet jam, mingling with the buttery scent of a perfectly baked crust, instantly transports me back to my grandmother’s kitchen. She wasn’t much for elaborate pastries, but her Vienna Bars were legendary. These weren’t just cookies; they were a symbol of comfort, a little bite of luxury nestled amongst everyday life. I remember sneaking a still-warm bar from the cooling rack, the gooey jam sticking delightfully to my fingers. That simple pleasure is what I aim to recreate every time I bake them, and now I’m sharing the recipe with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 15 minutes
• Yields: 3 dozen bars
• Dietary Type: Not specified

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 teaspoon salt
• 2 large egg yolks
• 2 1/2 cups flour
• 1/2 cup currant jam or 1/2 cup raspberry jam
• 4 large egg whites
• 2 cups nuts, finely chopped (walnuts, pecans, or almonds work well)

Equipment Needed

• Large mixing bowl
• Electric mixer
• 17×12 inch jelly roll pan
• Measuring cups and spoons
• Rubber spatula or offset spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 17×12 inch jelly roll pan. This size is crucial for achieving the right thickness of both the crust and topping.

2. In a large bowl, cream together the softened butter and 1/2 cup of the sugar until light and fluffy. Use an electric mixer for the best results. This step is important for a tender crust.

3. Beat in the salt and egg yolks. Incorporate them fully into the butter-sugar mixture.

4. Gradually add the flour, mixing until just combined. Be careful not to overmix, as this can lead to a tough crust.

5. Once the dough becomes too stiff to mix with the mixer, turn it out onto a lightly floured surface and knead it gently with your fingers until smooth. This should only take a minute or two.

6. Press or roll the dough evenly into the prepared 17×12 inch jelly roll pan. Ensure the dough reaches all corners of the pan for uniform bars.

7. Bake in the preheated oven for 15-20 minutes, or until the crust is lightly browned. Keep a close eye on it, as ovens can vary.

8. Remove the pan from the oven and let it cool slightly. This prevents the jam from melting excessively when spread.

9. Spread the currant jam (or raspberry jam) evenly over the partially baked crust. Use a rubber spatula or offset spatula for a smooth finish.

10. In a clean, deep bowl, beat the egg whites with an electric mixer at high speed until stiff peaks form. The peaks should hold their shape when the beaters are lifted.

11. Gradually blend in the remaining 1 cup of sugar and the finely chopped nuts into the beaten egg whites. Gently fold them in to avoid deflating the egg whites.

12. Spread the egg white mixture evenly over the jam layer, making sure to reach all the way to the edges of the pan.

13. Return the pan to the oven and bake for another 25 minutes, or until the topping is golden brown and set.

14. Remove the pan from the oven and let it cool for 15 minutes before cutting into bars or squares. Cutting them while still slightly warm makes for cleaner edges.

Expert Tips & Tricks

• Use room temperature butter: This ensures the butter creams properly with the sugar, creating a light and tender crust. If you forget to take the butter out ahead of time, you can microwave it in short bursts, being very careful not to melt it.

• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the ingredients are combined.

• Toast the nuts: Toasting the nuts before adding them to the topping enhances their flavor and adds a depth of nutty richness to the bars. Simply spread the nuts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly browned and fragrant. Let them cool before chopping.

• Stiff peaks are key: Make sure your egg whites are beaten to stiff peaks before adding the sugar and nuts. This ensures a light and airy topping.

• For easier cutting: Line the jelly roll pan with parchment paper before pressing in the dough. Once cooled, you can lift the entire slab of Vienna Bars out of the pan and onto a cutting board.

• If your topping browns too quickly: Loosely tent the pan with aluminum foil during the last 10 minutes of baking to prevent the topping from burning.

• Make Ahead Tip: The crust can be pre-baked a day in advance. Just cool completely, cover, and store at room temperature. The topping can also be made a few hours in advance and kept refrigerated. Assemble and bake as directed.

Serving & Storage Suggestions

Vienna Bars are delicious served at room temperature. They are perfect for afternoon tea, desserts, or as a sweet treat with coffee. For an elegant touch, dust them lightly with powdered sugar before serving.

Store leftover Vienna Bars in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw them completely at room temperature before serving. Reheating isn’t necessary, but a few seconds in the microwave can restore a bit of that fresh-baked warmth.

Nutritional Information

Please note that the following is an estimate, and actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	190 kcal	10%
Total Fat	9g	14%
Saturated Fat	5g	25%
Cholesterol	35mg	12%
Sodium	60mg	3%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	15g	N/A
Protein	3g	6%

Variations & Substitutions

• Gluten-Free Vienna Bars: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binder like xanthan gum to help hold the dough together.

• Different Jam Flavors: Experiment with different jam flavors like apricot, fig, or blackberry. Each jam will impart a unique flavor profile to the bars.

• Different Nuts: Instead of walnuts, pecans, or almonds, try using hazelnuts, macadamia nuts, or a mixture of different nuts.

• Spice it up: Add a pinch of cinnamon, nutmeg, or cardamom to the egg white mixture for a warm, spiced flavor.

• Citrus Zest: Incorporate lemon or orange zest into the dough or the egg white mixture for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I use margarine instead of butter?
A: While margarine can be used, butter will provide a richer flavor and a more tender crust.

Q: My crust is too hard. What did I do wrong?
A: You likely overmixed the dough. Be careful not to overmix when adding the flour.

Q: Can I freeze the Vienna Bars?
A: Yes, Vienna Bars freeze well. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.

Q: My egg white topping is browning too quickly. What should I do?
A: Tent the pan loosely with aluminum foil during the last 10 minutes of baking to prevent the topping from burning.

Q: Can I use pre-chopped nuts?
A: While you can use pre-chopped nuts, finely chopping them yourself will result in a better texture in the topping.

Final Thoughts

These Vienna Bars are more than just a dessert; they’re a slice of history, a taste of nostalgia, and a testament to the simple pleasures of baking. Whether you’re looking to impress your friends and family or simply indulge in a comforting treat, I encourage you to try this recipe. Don’t be afraid to experiment with different variations and make it your own. And please, share your creations and experiences – I’d love to hear how they turned out! Pair it with a cup of hot tea or coffee for the perfect afternoon treat. Happy baking!