- ½ cup butter or margarine softened
- ½ cup icing sugar, sifted
- 2 egg yolks
- 1 ¼ cups all purpose flour
- 2/3 cup raspberry jam*
- 2 egg whites
- 1/8 tsp. cream of tartar
- ½ cup white sugar
- 1 cup ground hazelnuts or pecans
Crust: Cream together butter, icing sugar, egg yolks and flour until smooth. Press into greased 8” or 9” square pan. Bake at 350F for 15 minutes or until light golden.
Topping: Spread jam over baked crust. (If jam is very thick, warm for a few seconds in the microwave.) Beat egg whites and cream of tartar to form soft peaks. Gradually add sugar, beating until stiff peaks form. Fold in ground hazelnuts. Spread carefully over jam. Bake at 20 – 25 minutes or until lightly browned. Cool completely and cut into squares. Freezes well.
*Substitute apricot jam if desired.