A tender shortbread crust with a fruit preserves filling and a chewy nut topping.
Recipe information
Yield
Makes 24
Ingredients
1 cup hazelnuts, toasted, husked
1 1/2 cups powdered sugar
1/4 teaspoon ground cinnamon
1 cup all purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup apricot preserves
Preparation
Step 1
Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
Step 2
Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
Step 3
Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.
