Hazelnut/raspberry/dark chocolate bar cookies

Hazelnut/raspberry/dark chocolate!

Oh, the tasty trinity of deliciousity that is hazelnuts, raspberries, and dark chocolate! I’ve combined it here in the easiest way possible…a soft hazelnut shortbread, covered with a layer of raspberry jam, and coated with dark chocolate. I think bar cookies are the simplest to make, because you don’t have to fiddle with each individual cookie, and they’re nice because you get the full effect of each individual flavor in each bite. A good cookie to make when you realize it’s December 21st and you haven’t made batches and batches of cookies, yet. I used seedless raspberry jam, but you could use any kind of jam you like. Apricot, strawberry, blackberry – even marmalade! All would taste good here. And I baked mine in a 8 X 12 inch brownie pan, but you could use something larger, or even a baking sheet, if you want your shortbread layer to be thinner. And you can omit the egg and add more flour if you want it to be crispier.
Here’s Fats Waller with Black Raspberry Jam

1/2 cup hazelnuts
1 1/2 cups flour
1/2 t. salt
pinch nutmeg
1 cup icing sugar
6 T chilled butter, cut in pieces
1 t. vanilla
1 egg
1/2 cup (+/-) raspberry jam
2 t. chambord or cassis, or anything you like!
1 cup bittersweet chocolate chips.

Combine the flour, salt, nutmeg and sugar in a big bowl.

Toast the hazelnuts in a small pan or in the toaster oven. Wrap them, while hot, in a clean dish towel. After a few minutes, rub them, inside the towel, to loosen some of the skins. Put them in a processor and grind them till they’re fairly fine.

Add the hazelnuts to the flour mixture and mix well. Cut in the butter and work till you have a crumb-like consistency. Stir in the egg and the vanilla. If necessary, add a tablespoon or more of water till you have a workable dough.

Grease and flour a flat pan or baking sheet. Press the dough into it, making it as flat and even as possible.

In a small bowl, stir the jam with the liqueur of your choice. Spread this evenly over the shortbread.

Bake in a preheated 375 oven till everything is set and it’s starting to brown on the edges. 20-25 minutes.

While the cookie part is cooling, melt the chocolate in a pan over boiling water. When it’s all smooth and melty, pour it over the pan of cookies, and spread it evenly over everything.

Leave till cool and completely set, and then cut with a sharp knife into squares of your desired largeness.



3 thoughts on “Hazelnut/raspberry/dark chocolate bar cookies

  1. Claire: I don’t come by everyday, but when I do I scroll backward to see what you’ve been up to. Eggplant Wellington definitely caught my eye, I grew about a dozen varieties this year and my wife’s an eggplant addict, we have it almost daily. So I’ve just copied your recipe and posted it to her computer, I know she’ll love it, I’ll keep you informed. The Guardian article prompted me to suggest that our Christmas prime rib might become a beef Wellington this year. Thanks for your response re. the addition of ‘hot’ plus for the Spotty link and I love that you’re including appropriate music also with each recipe. I just watched another DVD that I know you’d love, it’s at Netflix, it’s ‘Rocksteady, the roots of reggae’, very interesting and full of wonderful music.
    I’m VERY impressed with what you’re doing here, very classy, very tasteful. I wish I had your creative energy, my culinary efforts are limited to about once a week. I hope that you’re thinking that at some point in the future you might publish this?

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