Ingredients: |
Ingredients: 1 1/2 Sticks Unsalted Butter, At Room Temperature, Plus More for the Pan
1 Cup Blanched Hazelnuts
1 1/2 Cups plus 1 Teaspoon All-Purpose Flour
1/3 Cup Confectioners' Sugar
1/2 Teaspoon Salt
1/3 Cup Packed Light Brown Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Finely Grated Lemon Zest
1 Large Egg White
3/4 Cup Seedless Raspberry Jam
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Directions: |
Directions:Preheat the oven to 350º. Line a 9-inch square baking dish with foil, leaving an overhang on 2 sides. Butter the bottom and sides. Spread the hazelnuts on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Whisk the ground hazelnuts, 1 1/2 cups flour, confectioners' sugar and salt in a medium bowl. Beat the butter, brown sugar, vanilla and lemon zest in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 3 minutes. Reduce the mixer speed to medium low. Add the flour mixture in 2 batches, beating after each, until just incorporated. Transfer 1/2 cup of the dough to a small bowl and stir in the egg white and remaining 1 teaspoon flour to make a smooth batter. Transfer to a pastry bag fitted with a 1/4-inch round tip. Press the remaining dough into the bottom of the prepared pan. Bake until lightly golden, about 20 minutes. Remove from the oven and spread the raspberry jam on top, leaving a 1/2-inch border around the edges. Pipe diagonal strips of batter over the jam, about 1/2-inch apart. Return to the oven and bake until the strips are golden brown, about 15 to 20 more minutes. Loosen the edge of the bars with a knife then transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Peel off the foil and cut into bars. |
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