When we accepted my husband’s job offer and decided to move to Oregon, I started researching the area. Of course, being the food enthusiast that I am, I wanted to know what kinds of things grew here, what Oregon was known for. Did you know that Oregon produces 90% of US domestic hazelnuts? It was news to me. (Not THE most interesting tidbit, but news to me all the same.) And everyone knows that Oregon is known for its blackberries.
Since we’ve been here for over half a year now, I’ve noticed that blackberries and hazelnuts pop up together frequently in these parts. Hazelnut crusted chicken, Pancakes or waffles with hazelnut blackberry compound butter — yum! So in that spirit, I have had that combo on the brain, wanting to make something fun to celebrate our new locale.
One of the first recipes I pinned on Pinterest was Raspberry Lemonade Bars by Annie’s Eats. As always, her photos are drool-worthy, and her recipe got me thinking that blackberry lemonade is also yummy. From there, the hazelnut crust came to mind, and these bars were born!
And I’m glad they were because they’re delightful! They bring to mind a lazy summer afternoon, which is precisely what you need this time of year, when nature likes to tease with summer sunshine one minute and torrential rain the next. {sigh}
Blackberry Lemonade Bars with Hazelnut Shortbread Crust
Ingredients:
for the crust
adapted from Epicurious
1 c. whole hazelnuts, toasted and skinned
1/4 c. sugar
1 1/4 c. flour
1/4 tsp. salt
13 Tbsp. (1 1/2 sticks plus 1 tablespoon) unsalted butter, chilled and cut into 1/2-inch cubes
for the filling
adapted from Annie’s Eats (who adapted it from Sophistimom)
3 c. sugar
1 1/3 c. flour
3 Tbsp. lemon zest
1/4 tsp. salt
3/4 c. strained blackberry puree
6 egg whites
2 eggs
1 1/3 c. freshly squeezed lemon juice
powdered sugar, for dusting
Directions:
Make the crust first. Preheat oven to 350º. In the bowl of your food processor, combine hazelnuts and sugar, process until nuts are finely chopped. Add in flour and salt and process for 5 seconds or so to combine. Add butter and process until dough comes together, pulling away from the sides of the bowl. Press into parchment-lined 13″ x 9″ baking dish, being sure to make it an even thickness throughout. Bake for 22-23 minutes.
While the crust is baking, assemble the filling. Combine four, sugar, and salt in a large bowl, whisking to blend. In a separate bowl, combine the lemon juice, lemon zest, and blackberry puree. Add the eggs and egg whites to the dry ingredients and whisk to combine. Then whisk in the lemon juice mixture until smooth.
When the crust has been pre-baked, immediately pour filling over top and place back in the oven and bake until center is just set and no longer jiggles when shaken; 35 – 40 minutes. Let cool to room temp, then chill well (for at least two hours).
When you’re ready to serve them, carefully tug up the parchment, pulling out the bars in one big piece. (You may want to gently loosen any areas not contained by the parchment with a butter knife.) Place on a cutting board or mat, and slice into squares. Dust with powdered sugar.
