Damen Caprizen
Prep time
Cook time
Total time
These bar cookies have a sweet yeasted bread base, a thin layer of apricot preserves, and a hazelnut meringue topping.
Serves: 12 bars
  • 2 eggs, separated and at room temperature
  • ¼ cup sugar
  • ½ cup butter (1 stick), softened
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • 2 cups sifted all-purpose flour
  • 1 cup apricot jam or preserves
  • ½ cup sugar
  • 1 cup finely chopped hazelnuts
  • ¼ teaspoon cinnamon
  1. Mix the egg yolks, ¼ cup sugar, and butter in the bowl of a stand mixer until light and fluffy. Add the salt and vanilla and mix to combine.
  2. Sprinkle the yeast over the warm milk and let stand for a few minutes. Add this to the stand mixer and mix to combine. Turn off the mixer and, using a wooden spoon, gradually stir in the flour.
  3. Turn the dough out onto a lightly floured counter and knead until it is smooth and elastic. Roll the dough out to fit a 9” square baking pan. Grease the pan generously with butter, then fit the dough inside. Spread the dough with the apricot jam and set it aside in a warm place to double in bulk.
  4. Preheat the oven to 350°F.
  5. In your (washed) stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Add the ½ cup sugar a little at a time, beating well after each addition. Continue to beat until egg whites are glossy. With a rubber spatula, gently fold in the hazelnuts and cinnamon.
  6. Spread the meringue evenly over the jam. Bake for 25-30 minutes, or until the meringue is toasted. Cool and cut into nine or twelve squares.
Recipe by Today We Bake at http://www.todaywebake.com/damen-caprizen/