Portuguese Walnut Squares Recipe - Allrecipes.com
  • READY IN 30 mins

Portuguese Walnut Squares

Recipe by  

"These are chewy walnut bars made by my Titia Albertin in Sao Miguel, Azores. They have a wonderful flavor that comes from Port wine."

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Ingredients Edit and Save

Original recipe makes 16 squares Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla, milk and 2 tablespoons Port wine. Combine the flour, chopped walnuts and baking powder; stir into the creamed mixture. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 15 to 20 minutes, until a knife inserted into the center comes out clean. Brush the top with 2 tablespoons of the Port wine as soon as it comes out of the oven. Let cool to room temperature before glazing.
  4. To make the glaze, beat together the confectioners' sugar, 1 tablespoon of butter, and 1 tablespoon of port wine until smooth and spreadable. Spread over the cooled bars.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Apr 07, 2006

Great tasting bars! Remember to chop the nuts finely.

 
Dec 16, 2008

Oh my word!! These are soooooo good!!! I made them last year and will make them again this year. Just be sure to use a nice Port and not a cheap brand, as the cheap ones tend to have a sour bitterness to them. These are good shippers too, which is important to me as my family lives 3000 miles away. I suggest, however, that you wrap each square in plastic wrap or waxed paper before shipping, as they are so moist they may crumble in transit.

 

5 Ratings

Dec 24, 2009

Try this recipe! My mom makes these every year, but I lost my copy and couldn't reach her to get the recipe. I am so glad your recipe was here because I made some and I'm taking them to my son's place for Christmas eve. I recommend using an inexpensive tawny port wine because I think it is more mellow and more black-cherry-like than the plain port wine. Try to chop the walnuts really fine or buy the finely diced walnuts to save time. This is my favorite Christmas cookie of all. Not chewy to me... more like a moist piece of cake. They should be cut in small pieces because they are rich. Great recipe. Thanks for providing it here.

 
Sep 26, 2006

I substituted pecans for walnuts due to a family distaste for walnuts. My husband said this was his favorite dessert thing I have ever made! I definitely recommend the red food coloring. Otherwise, the glaze is somewhat unappetizing in color.

 
Feb 02, 2007

I substituted a mix of cranberry and lemon juice for the port. The batter baked for 25 minutes before setting (pulling away from the edges of the pan and a toothpick comes out clean). The end product was much softer and cake-like than expected; I was expecting something less crumbly and closer to a brownie consistency. The squares were delicious, but tasted like nothing more than brown sugar, butter, and walnuts. I won't be saving this recipe =C

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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