Active Work Time:
Total Preparation Time:
1 hour 15 minutes
To blanch (peel) hazelnuts, roast them in a 350-degree oven in a single layer until you can smell them, 10 to 15 minutes. Rub the nuts, a handful at a time, in a towel until the peels fall off. Lift the nuts out carefully, shaking off any flakes of peel. You can find blanched, roasted hazelnuts at some gourmet shops. Be sure the egg whites in the hazelnut layer are at room temperature .
1 cup unbleached all-purpose flour
1 cup (about 2 1/2 ounces) finely ground toasted blanched hazelnuts
1/2 cup sugar
1/8 teaspoon ground cinnamon
Dash sea salt
1/2 cup (1 stick) unsalted European-style butter
1 egg yolk
1 teaspoon vanilla extract
4 ounces bittersweet or semisweet chocolate, ground to a powder
1. Line the bottom
and sides of a 13x9-inch baking pan with one sheet of parchment paper.
2. Blend the flour
, hazelnuts, sugar, cinnamon and salt in a mixing bowl. Make a well in the center and cut in the butter in small pieces. Add the yolk and vanilla, then pour the chocolate over all.
3. Blend the ingredients
together with your fingertips, then when it becomes a cohesive dough, knead gently into a ball.
4. With a fork or your fingertips
, gently smooth the dough so it evenly covers the paper in the pan. Set the dough in the freezer to chill while you make the hazelnut layer.
3 egg whites, room temperature
3/4 cup granulated sugar
2 1/2 cups (about 7 1/2 ounces) coarsely ground toasted blanched hazelnuts
2 tablespoons strained lemon juice
1. Whisk the whites
, sugar and salt together in a bowl until the whites are frothy and the sugar has dissolved, 1 to 2 minutes. Add the hazelnuts and blend with a fork, then blend in the lemon juice.
2/3 cup seedless raspberry jam
2 ounces bittersweet or semisweet chocolate
1. Heat the oven
to 350 degrees.
2. Remove the Chocolate
Layer from the refrigerator and spread the jam evenly over the top, using the back of a spoon.
3. Spread the Hazelnut
Layer evenly over the jam.
4. Bake on the lowest
rack of the oven for 10 minutes, then bake in the center of the oven until golden brown, 25 to 30 minutes more.
5. Cut into bars
while hot (if desired, first cut around the pan at the point where the edges start to darken and later discard these parts). Be careful not to cut through the paper. Cut the 13-inch side into 12 sections, then make 4 even cuts the other way. Cool in the pan.
6. Using the paper
, lift the bars out of the pan, if possible.
7. Melt the chocolate
and drizzle it in swirls over the top of the bars. After the chocolate has set, remove the bars from the paper and store them in an airtight tin or box. They will keep fresh in a cool place at least 1 week.