Lemon Hazelnut Squares
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/4 cup chopped husked toasted hazelnuts
3/4 cup sugar
3 tablespoons fresh lemon juice
1 tablespoon minced lemon zest
1/2 teaspoon baking powder
Pinch of salt
For crust: Preheat oven to 350¡F. (325 F for dark pans). Line 8-inch
square baking pan with foil; butter foil. Mix flour, sugar and salt
in processor. Add butter and nuts and blend until fine meal forms.
Press onto bottom of prepared pan. Bake until light brown around
edges, about 18 minutes.
Meanwhile, prepare filling: Blend first 6 ingredients in processor.
Pour filling onto hot crust. Bake until filling begins to brown at
edges and is just springy to touch, about 20 minutes. Cool
completely in pan on rack. Lift foil and dessert from pan. Gently
peel foil from edges. Cut dessert into 16 squares. (Can be made 1
day ahead. Wrap tightly; chill.) Sift powdered sugar over squares;
serve at room temperature.
Note: Can add up to 1/4 cup flour to filling to make it thicker if
Source of Recipe: Bon Appetit