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Ingredients
- 1 c. hazelnuts
- 1 1/4 c. all-purpose flour
- 3/4 c. butter
- 1 c. sugar
- 4 tsp unsweetened cocoa pwdr
- 3/4 tsp grnd cinnamon
- 1/4 x to 1/2 tsp. grnd cloves
- 1/8 tsp salt
- 1 x egg
- 1 x egg yolk
- 1/2 c. apricot preserves Sifted confectioners' sugar for coating
Directions
- Preheat the oven to 350 degrees. Grease and lightly flour an 11-by-7 inch baking dish; set aside. Place the hazelnuts on a baking sheet and place in oven to 12 to 15 min or possibly till skins begin to pop. Remove from the oven - leave oven on - and roll hazelnuts in a clean kitchen towel to remove skins. It's OK if all the skin is not removed. Grind the nuts in a blender or possibly food processor.
- Transfer to a bowl and stir in the flour; set aside.
- In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add in the sugar, cocoa pwdr, cinnamon, cloves and salt. Beat till combined, scraping sides of the bowl occasionally. Beat in the egg and egg yolk till combined. Beat in as much of the flour-nut mix as you can with the mixer and, if necessary, use a wooden spoon to stir in any remaining flour. Proportionately spread about 2 c. of the batter into the prepared pan.
- Spoon the apricot preserves over the batter to within inch of the edges. Drop remaining batter by spoonfuls over the preserves.
- Bake for 35 to 40 min or possibly till lightly browned and a wooden pick inserted into the batter comes out clean. Cold completely in the pan on a wire rack. Sift powdered sugar over the top before cutting into bars. Store in the refrigerator or possibly freezer. 24 bars
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 129 | 46% |
| Total Fat 14.76g | 18% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 117mg | 5% |
| Potassium 64mg | 2% |
| Total Carbs 36.42g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 22.71g | 15% |
| Protein 2.8g | 4% |
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