VOLUME 1 - Kilimanjaro Foods

glazed. Makes 4 dozen bars.
Linzer Squares & Thumbprints
1 c hazelnuts,whole unblanched
1 c butter,unsalted,chilled
2 c flour
2/3 c sugar
1 t baking powder
1 t cinnamon,ground
1/4 t salt
2 lg egg,separated
1 t vanilla extract
1 T lemon zest,finely grated
1 c raspberry jam,seedless
1 nut coating,for thumb-prints (opt) 2/3 c
hazelnuts,unblanched-chopped finely
Preheat oven to 350 degrees.
For Squares, line the bottom and 2 sides of an 8"x8"x2" metal baking
pan, with an 8"x16" strip of heavy duty aluminum foil, well buttered
or greased. For Cookies, butter or grease 2 nonstick cookie sheets.
Place the hazelnuts on a cookie sheet and bake them, stirring
occasion- ally, for 10 to 12 minutes or until they turn golden where
the skins crack. Cool to room temperature.
Food processor method: Cut the butter into 1-inch cubes, wrap in
plastic, and refrigerate.
In a food processor with the metal blade, process the nuts with 1/2 c
of the flour until the nuts are fine but not powder fine. Add the rest of
the flour, the sugar, baking powder, cinnamon, and salt and process
for a few seconds until evenly mixed. Pulse in the butter until mixture
has the consistency of fine crumbs. Add the egg yolks, vanilla extract,
and lemon zest and pulse just until the dough begins to hold together
(do not allow it to form a ball.)