Pecan and Cardamom Bars

    1 hour 20 minutes

    I and my family love the combination of pecans and cardamom. I have been making these delicious bars for my family for 15 years.

    28 people made this

    Serves: 36 

    • 250g butter, softened
    • 1/2 cup (110g) white sugar
    • 1/2 cup packed brown sugar
    • 1 egg, separated
    • 1 tablespoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 tablespoon cardamom
    • 3/4 teaspoon salt
    • 1/3 cup chopped pecans
    • 1 1/2 tablespoons butter
    • 1 cup (150g) icing sugar
    • 1/2 teaspoon vanilla essence
    • 1 tablespoon milk, or as needed

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to 140 degrees C. Grease a 20x30cm Swiss roll pan.
    2. In a large bowl, cream together 1 cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.
    3. Bake for 1 hour in the preheated oven. Prepare the icing while the biscuits bake.
    4. Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in icing sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle icing onto the bars when warm. Cool, then cut into bars.

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    Reviews in English (36)


    This is a very pretty and exotic looking and tasting cookie. The jelly roll pan is essentially a baking sheet with sides - and you probably have one. It does need to be the specified size though. I doubled the pecans and this recipes is GREAT. The cookies must still be warm to cut - don't wait until they are cold. The really stiff dough will cover the pan eventually even though at first it looks like it won't. I have made these cookies many times and they never last and I am giving out the recipe every time I take them somewhere. The men seem to particularly love this cookie and my friend said they went great with tea. They have a toffee type flavor and there is something addictive about the flavor. Also, the price of cardamom is around 75% less at an Indian or eastern type grocery store. Don't pay the national chain prices!  -  17 Jun 2006  (Review from Allrecipes USA and Canada)


    Delicious and unique. Sort of similiar in texture to some North Indian sweets I've had (sweet, smooth and very dense) A note for making the frosting, Do not make the frosting until after the bars come out of the oven and you are almost ready to drizzle it. This frosting stiffens very quickly as it cools and looses the nice flowing consistancy. I recommend making the frosting right before you need it, it only takes 5 minutes to make. I put watm frosting in a baggie and drizzled it over the bars. Additionally, I found I needed about 1/2 cup pecans, not 1/3.  -  07 Oct 2006  (Review from Allrecipes USA and Canada)


    Really really good. Everyone at work loved them; had 3 requests for the recipe. I used almost 1 1/2 cups pecans and still could have used more . Definitely cut while warm and do not make the frosting too early. I started mine when the cookie part came out of the oven. Might try in a 9x13 pan next time for chewier bars. If using salted butter cut the amount of salt to 1/4 tsp or they will be too salty (comment from a recipe recipient).  -  10 Jun 2008  (Review from Allrecipes USA and Canada)