Candied Ginger-Cardamom Bars

Recipe Ingredients

		Nonstick vegetable oil spray
2 cups	125g / 4.4oz	All-purpose flour
1 cup	198g / 7oz	Sugar
1 1/2 teaspoons	7.5ml	Ground cardamom
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Chilled unsalted butter - (2 sticks) - cut 1/2" cubes
1 cup	198g / 7oz	Egg - beaten to blend (large)
3/4 cup	109g / 3.8oz	Finely-chopped crystallized ginger - - (abt 4 1/2 oz)

Recipe Instructions

Preheat oven to 350 degrees. Spray 9-inch square baking pan with nonstick spray.

Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 2 tablespoons beaten egg; blend until moist crumbs form. Add ginger. Using on/off turns, process until moist clumps form.

Press dough evenly over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.

Bake until pastry is golden and tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)

Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.

This recipe yields 24 bars.

Source:
Bon Appetit, December 2002

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