Preheat
oven to 325 degrees. Using oven heat, melt 2 tablespoons of the butter
in a 13" x 9" x 2" baking pan; spread in an even layer,
then sprinkle with the granulated sugar.
Line
bottom of pan with 36 ladyfinger halves, cut surface upward; break some,
if necessary, to fill empty spaces.
Grate
rind from orange (about 1 tablespoon), then squeeze juice and pulp (1/2
cup).
In
a bowl, blend orange juice and rind, mincemeat, 1/2 cup of the walnuts,
eggs, flour, 1/2 teaspoon of the cinnamon, salt and baking powder. Pour
mixture over top the ladyfingers; spread in an even layer.
To
make crumb topping, crumble remaining 12 ladyfinger halves and stir
together with remaining 1/2 cup walnuts, 1/4 teaspoon cinnamon, oatmeal,
brown sugar and 3 tablespoons butter (melted). Spread crumbs evenly over
top the mincemeat.
Bake
in center of oven at 325 degrees for about 35 minutes until firm, with a
dry, crisp crumb topping. Cool completely, then refrigerate overnight
for best flavor and texture.
Cut
into bars; serve at room temperature.
NOTE:
Bars may be cut into larger portions and served as a plated
dessert, with a topping of hard sauce or whipped cream.
40
to 48 bars
