Ingredients

• 1/4 cup butter
• 1 ounce chocolate, chopped
• 1 3/4 cups sugar
• 1 large egg
• 1 tablespoon vanilla
• 1/3 cup all-purpose flour
• 1/2 cup seedless raspberry jam
• 2 tablespoons orange liqueur
• 2 cups hazelnuts
• 1/2 teaspoon salt
• 6 large egg whites

Instructions

1. Preheat oven to 350°F.

2. Butter and flour a 13 x 9 inch Pyrex baking dish.

3. Melt butter with chocolate over low heat.

4. Beat in ½ cup sugar and egg.

5. Stir in 1 tsp of vanilla, the flour and a pinch of salt.

6. Spread mixture in prepared pan and bake for 15 minutes.

7. Let cool 5 minutes.

8. Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.

9. Increase oven temperature to 375 degrees F.

10. In processor, grind hazelnuts fine with remaining sugar and salt.

11. Add whites and remaining vanilla and blend.

12. Spoon carefully over jam topping, covering it completely.

13. Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.

14. Let cool.

15. Cut into 36 bars.