Croatian Nut Meringue and Jam Biscuits

Ingredients:

225g unsalted butter
100g sugar
1 egg yolk
1/2 tsp salt
350g plain flour
4 egg whites
200g sugar
110g finely-ground walnuts
1 tsp lemon extract
blackberry jelly

Method:

Cream together the butter and sugar until light and fluffy then add the egg yolk and salt and mix thoroughly to combine. Gradually sift in the flour, beating well after each addition. Turn the dough into a lightly-greased pan about 30 x 30cm in size and pat out into a thin layer covering the base of the pan.

Now make your meringue. Turn the egg whites into a clean and dry bowl and beat until they form soft peaks. Gradually add the sugar a tablespoon at a time, beating well after each addition. When all the sugar is incorporated continue beating the meringue until it forms stiff peaks. Beat in the lemon extract then fold in the nuts.

Spread a layer of the blackberry jelly over the biscuit base then swirl the meringue over the top. Transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the meringue is set and beginning to turn a golden brown. Remove from the oven and allow to cool. Cut into squares whilst still warm then allow to cool completely before serving.