- 1 1/2 cups plus 2 tablespoons butter, softened
- 1 2/3 cups granulated sugar
- 2 eggs
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1 2/3 cups toasted hazelnuts, chopped in food processor
- 2 cups raspberry preserves (not jelly)
Pre-heat the oven to 350°F. Spray a 9-inch x 13-inch inch baking pan with nonstick cooking spray.
Cream the butter and sugar with an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add the salt and flour and mix just to incorporate – do not over-mix. Stir in the nuts and mix until just blended.
Press two-thirds of the dough into the prepared pan. Spread with the raspberry preserves, then crumble the remaining dough on top. Bake until top is lightly browned, about 1 hour. Cool completely on a cooling rack and cut into squares.