Here’s Fats Waller with Black Raspberry Jam
1/2 cup hazelnuts
1 1/2 cups flour
1/2 t. salt
1 cup icing sugar
6 T chilled butter, cut in pieces
1 t. vanilla
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.