• 2  cups  all-purpose flour
• 1/2  cup  firmly packed light brown sugar
• 1/8  teaspoon  salt
• 3/4  cup  cold butter, diced
• 1  large  egg, lightly beaten

• 1    (12-ounce) jar seedless raspberry preserves
• 1 1/2  cups  chopped hazelnuts
• 1/2  cup  sugar
• 1/2  cup  butter, softened
• 2  large  eggs

• 1  cup  all-purpose flour
• 1/2  cup  firmly packed light brown sugar
• 1/2  cup  cold butter, diced

1.

Preheat oven to 350 degrees. Lightly grease an 8-x-8-inch baking pan; set aside.

2.

In the work bowl of a food processor, pulse together flour, brown sugar, and salt for crust. Add butter; pulse until mixture resembles cornmeal. Add egg and process just until dough comes together into a ball. Evenly press dough into bottom of prepared pan.

3.

Bake for 15 to 18 minutes, or until light golden brown. Let cool on a wire rack.

4.

When crust has cooled, evenly spread preserves on top.

5.

In a food processor, pulse hazelnuts with sugar to a cornmeal consistency. Add butter and eggs; process until creamy. Refrigerate until ready to use. Spread over preserve layer; set aside.

6.

In a mixing bowl, combine topping ingredients and beat at medium speed with an electric mixer until mixture begins to pull together slightly. Sprinkle over filling.

7.

Bake for 25 to 30 minutes. Let cool before cutting into squares.