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Ingredients
- 1 cup hazelnuts (filberts), finely ground
- 1 1/4 cups all-purpose flour
- 3/4 cup butter, softened
- 1 cup sugar
- 4 tsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp salt
- 1 egg
- 1 egg yolk
- 1 cup apricot preserves
Details
Servings 20
Preparation
Step 1
Grease and flour an 11-by-7-inch baking pan.
Grind nuts in a food processor. Mix in the flour and set aside.
In a large mixing bowl, beat the butter on medium for about 30 seconds. Add the sugar, cocoa, spices, and salt. Beat in egg and egg yolk. Beat in as much of the flour/nut mixture as possible, finishing up with a wooden spoon if necessary.
Evenly spread 2 cups of the batter in the prepared pan. Spread apricot preserves over the batter. Drop remaining spoonfuls of batter over the preserves.
Bake in 350 F oven for 35 to 40 minutes or until lightly browned and a knife inserted comes out clean. Do not over bake. If you like you can sift some powdered sugar over the top before cutting and serving, but they really do have a nice flavor without it.
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