Linzer Bars

My friend Patti makes Linzer bars every Christmas and they are one
of my favorite treats.

1 cup hazelnuts (filberts)

1/4 tsp salt

1 3/4 cup all purpose flour

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 cup granulated sugar

3/4 cup butter or margarine

1/4 cup packed light brown sugar

1 large egg

1 jar (12 oz) raspberry jam

confectioners' sugar for sprinkling

Preheat oven to 350 degrees. In a 8"x8" metal baking pan, spread hazelnuts.

Roast hazelnuts 12-15 minutes or until toasted, stirring once. Meanwhile,

line 13"x9" metal baking pan with foil, letting foil extend at short ends.

On waxed paper, combine flour, cinnamon, baking powder and salt.

When hazelnuts are toasted, remove skins by wrapping hot nuts in clean

cloth towel. With hands, roll hazelnuts back and forth in towel until as much

of the skin as possible rubs off. Discard skins; cool hazelnuts. Do not turn oven off.

In a food processor with knife blade attached, pulse hazelnuts and granulated sugar

until nuts are finely ground. In a large bowl, with mixed at medium speed,

beat butter and brown sugar until cream. Add egg and hazelnut mixture

and beat until well blended. Reduce speed to low; gradually beat in flour

mixture just until blended. Reserve 1 1/2 cup dough for top layer. With floured

fingers, press remaining dough firmly into bottom of prepared pan.

Spread jam evenly over crust, up to 1/4 inch from edges. Place reserved dough

in a sturdy decorating bag fitted with 1/4 inch round tip. Dough is very stiff.

Do not use plastic bag for piping, it may burst. Pipe dough in diagonal lines,

3/4 inch apart, over jam. Pipe remaining dough around inside of pan to create a

finished edge. Bake 30-35 minutes or until dough is lightly browned.

Cool in pan on wire rack. When cool, transfer with foil to cutting board.

Cut lengthwise into 4 strips, then cut each strip crosswise into 8 bars.

Store in tightly covered container, with waxed paper between layers,

at room temperature up to 3 days, or in freezer up to 1 month.

Sprinkle with confectioners' sugar to serve.