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