| 1. Preheat oven to 350 degrees F. Lightly butter a 9-inch square baking pan.
2. Spread the hazelnuts on a baking sheet and bake until the skins crack and the nuts are lightly toasted, 10 to 15 minutes. Turn the nuts into a large dish towel and rub vigorously to remove the loosened skins. Separate the nuts from the skins. Leave the oven on.
3. Grind the nuts in a food processor until quite fine. Remove 2 tablespoons and set aside. Add the flour, sugar, baking powder, cinnamon, lemon zest and salt and process to blend. With the motor running, gradually add the butter; process until just blended.
4. In a small bowl, whisk the eggs with the vanilla. Gradually add the egg mixture to the processor, pulsing on and off just until the mixture forms a dough; do not overprocess or the dough will be too sticky.
5. Divide the dough in half. Working between two sheets of wax paper, roll out half of the dough into an 11-inch circle. Slide the dough onto a baking sheet and freeze for 15 minutes. Press the remaining dough into the bottom of the prepared pan; refrigerate until the top crust is ready.
6. Spread the chilled bottom crust with the raspberry jam. Remove the baking sheet from the freezer; peel off the top layer of wax paper. Cut the dough into a perfect 9-inch square using a ruler or the pan as a guide. Invert the top crust onto the jam-spread bottom crust in the pan. Remove the remaining sheet of wax paper. Lightly sprinkle with the reserved hazelnuts.
7. Bake for 25 to 30 minutes, or until the top is golden brown. Cool on a wire rack. Using a small strainer, sprinkle evenly with a layer of confectioner's sugar. Let stand for at least 3 hours before cutting into bars.
Makes 18 bars. |
