Recipe(tried): Adjustment to Chinese Chews recipe

I have been making Chinese Chews for almost thirty years, and James Beard doesn't tell you that the 2 tablespoons of flour that aren't called for in the crust go into the topping. I suppose that's a no-brainer for a lot of bakers, but it took me ten years to figure it out. It made the topping more solid and it makes it easier to tell when the bars are done baking. The recipe was good anyway, without the adjustment, but it made a big difference for me. I also use walnuts or almonds in it, and I increase the amount of the nuts by double, at least.