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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.
- 13 ounces (26 tablespoons) unsalted butter, softened
- 1 2/3 cups sugar
- 2 eggs
- 3 3/4 cups all-purpose flour
- 1 1/2 cups chopped, toasted hazelnuts
- 2 cups raspberry preserves
Heat the oven to 350 degrees F.
Butter a 9 x 13-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.
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 1 hour, until the top is lightly browned.
Let the bars cool before cutting.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
176 calories; 9g total fat; 26mg cholesterol; 10mg sodium; 24g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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