Raspberry Bars

(adapted from Taunton’s Fine Cooking Magazine – Dec 2006)

Yields about 4 dozen bars.

375g unsalted butter at room temperature (plus more for pan)
1⅔ c granulated sugar
2 large eggs
3½ c all-purpose flour
2oog hazelnuts, toasted & chopped (1⅔ c)
2 c raspberry jam

Heat the oven to 350ºF. Butter a 9x13-inch baking pan.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix until just blended.
Press about two thirds of the mixture into the prepared pan. Spread with raspberry jam, then crumble the remaining dough on top. Bake until the top is lightly browned, about 1 hour. Cool and cut into squares.

Yummy as a dessert, served warm with icecream!