Portuguese Walnut Squares

    30 mins

    These are chewy walnut bars made by my Titia Albertin in Sao Miguel, Azores. They have a wonderful flavor that comes from Port wine.

    5 people made this

    Makes: 16 

    • 115 g butter, softened
    • 110 g brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons milk
    • 2 tablespoons port wine
    • 115 g chopped walnuts
    • 45 g all-purpose flour
    • 1/2 teaspoon baking powder
    • 2 tablespoons port wine
    • 120 g confectioners' sugar
    • 1 tablespoon butter, softened
    • 1 tablespoon port wine
    • 2 drops red food coloring

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla, milk and 2 tablespoons Port wine. Combine the flour, chopped walnuts and baking powder; stir into the creamed mixture. Spread evenly into the prepared pan.
    3. Bake in the preheated oven for 15 to 20 minutes, until a knife inserted into the center comes out clean. Brush the top with 2 tablespoons of the Port wine as soon as it comes out of the oven. Let cool to room temperature before glazing.
    4. To make the glaze, beat together the confectioners' sugar, 1 tablespoon of butter, and 1 tablespoon of port wine until smooth and spreadable. Spread over the cooled bars.

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    Reviews in English (6)


    Great tasting bars! Remember to chop the nuts finely.  -  07 Apr 2006  (Review from Allrecipes US | Canada)


    Oh my word!! These are soooooo good!!! I made them last year and will make them again this year. Just be sure to use a nice Port and not a cheap brand, as the cheap ones tend to have a sour bitterness to them. These are good shippers too, which is important to me as my family lives 3000 miles away. I suggest, however, that you wrap each square in plastic wrap or waxed paper before shipping, as they are so moist they may crumble in transit.  -  16 Dec 2008  (Review from Allrecipes US | Canada)


    Try this recipe! My mom makes these every year, but I lost my copy and couldn't reach her to get the recipe. I am so glad your recipe was here because I made some and I'm taking them to my son's place for Christmas eve. I recommend using an inexpensive tawny port wine because I think it is more mellow and more black-cherry-like than the plain port wine. Try to chop the walnuts really fine or buy the finely diced walnuts to save time. This is my favorite Christmas cookie of all. Not chewy to me... more like a moist piece of cake. They should be cut in small pieces because they are rich. Great recipe. Thanks for providing it here.  -  24 Dec 2009  (Review from Allrecipes US | Canada)