Raspberry Hazelnut Crumble Bars

Ingredients

Crust

• 2 cups all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/8 teaspoon salt
• 3/4 cup cold unsalted butter, diced
• 1 egg, lightly beaten

Filling

• 24 ounces seedless raspberry preserves
• 3 cups chopped hazelnuts
• 1 cup sugar
• 1 cup unsalted butter, softened
• 4 eggs

Topping

• 2 cups all-purpose flour
• 1 cup firmly packed light brown sugar
• 1 cup cold unsalted butter, diced

Steps

Crust

1. Preheat oven to 350°. Lightly grease a 9″x 13″ baking pan. Set aside.
2. Combine flour, brown sugar, and salt in a food processor. Add butter and pulse until mixture resembles cornmeal. Add egg. Process just until dough comes together in a ball. Spread dough into bottom of prepared pan.
3. Bake for 15 to 18 minutes, until light golden brown. Set pan on wire rack to cool.

Filling

1. Spread raspberry preserves on top of cooled crust.
2. Using a food processor, pulse hazelnuts and sugar to a cornmeal consistency. Add butter and eggs, and process until creamy. (May be refrigerated until ready to use.) Spread over preserves. Set aside.

Topping

1. Combine flour, brown sugar, and butter using a hand mixer at medium speed. Mix until mixture begins to pull together. Sprinkle over filling.
2. Bake at 350° for 25 to 30 minutes. The bars won’t necessarily look “done.” Look for some browning on the top and around the edges. Giving the pan a little shake, too. If it still jiggles a good bit, give it a few more minutes. As they cool, they will set. I am a notorious “underbaker,” and I let these bake the entire 30 minutes. In retrospect, a couple more minutes might have helped.
3. Let cool completely before cutting into squares.

Source

http://www.bakeorbreak.com/recipes/2008/04/15/raspberry-hazelnut-crumble-bars/