Raspberry Bars
The better the preserves you use, the better these bars will be. I like to use raspberry because it gives the bars lots of color as well as flavor, but you could use apricot preserves or even a bitter-orange marmalade.
Ingredients
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13 ounces (26 tablespoons) unsalted butter, room temperature
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1-2/3 cups granulated sugar
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2 eggs
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1 pound (3-3/4 cups) all-purpose flour
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7-1/2 ounces (1-1/2 cups) chopped, toasted hazelnuts
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2 cups raspberry preserves
Directions
1.
Heat the oven to 350 degrees F. Butter a 9x13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended.
2.
Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about an hour, until the top is lightly browned.
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