Walnut Bars with Fine Oatmeal

Finely grate the walnuts or finely chop them in a blitz chopper. Dry roast the oat flakes in a frying pan, place on a plate and cool.

Wash the lemon well with hot water, dry it, grate half of the peel, squeeze out a tablespoon of juice.

Whip the egg whites with the salt and juice of one lemon until stiff. Add sugar and vanilla sugar and continue beating until firm.

Add the cinnamon, nuts, oat flakes and grated lemon zest to the foam mixture and gently fold in. Set the oven to 140 °C (convection oven 120 °C , gas mark 1) and line a baking tray with parchment paper or grease it if necessary.

Place the mixture in a piping bag or pastry tip with a large nozzle and pipe into sticks about five centimeters long onto the baking sheet. Bake the walnut bars on the middle rack for twelve to 15 minutes.

Melt the chocolate glaze in hot water bath until liquid. Pour a little glaze into a parchment paper bag or a freezer bag.

Cut the top of the bag small and run the liquid chocolate in a thin stream in a zigzag pattern over the walnut sticks. Allow the chocolate to set. Then carefully remove the bars from the baking sheet or paper.

Tips:

Use only freshly cracked walnuts, not ones that have already been shelled, as they often taste a bit rancid.

Vary this recipe with hazelnuts or almond kernels instead of the walnuts, and instead of juice e

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