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Deluxe Hazelnut Shortbread Bars

The sweetness of raspberry jam and toasted hazelnuts combined with the traditional buttery flavor of shortbread makes these bars deluxe.

Deluxe Hazelnut Shortbread Bars from Best of Bridge Kitchen Simple

  1. 1 cup hazelnuts 250 mL
  2. 1 cup butter, softened 250 mL
  3. 2 tsp vanilla 10 mL
  4. 2 cups all-purpose flour 500 mL
  5. 1⁄2 cup powdered (icing) sugar 125 mL
  6. Pinch salt
  7. 1 cup seedless raspberry jam 250 mL
  1. Preheat oven to 350°F (180°C). Line a 13- by 9-inch (33 by 23 cm) baking pan with parchment paper; set aside. Set aside a baking sheet.
  2. Place hazelnuts on baking sheet and toast for about 10 minutes or until fragrant. (Do not remove skins.) Chop finely in food processor or by hand; set aside.
  3. In a large bowl, beat butter until light and fluffy; beat in vanilla. In another bowl, stir together flour, chopped hazelnuts, sugar and salt. Beat in flour mixture half at a time until crumbly dough forms and clumps when squeezed. Reserve 1 cup (250 mL) for the topping.
  4. Press remaining dough in prepared pan. Spread raspberry jam over crust and sprinkle with reserved dough.
  5. Bake for about 30 minutes or until top is set and edges are golden brown. Let cool completely in pan on rack. Cut into bars.
  6. Makes about 32 bars.
  1. Freezer Friendly: Cut into bars and place in airtight container for up to 1 month.
  2. Tip: For a less sweet filling, substitute our Raspberry Chia Jam (page 32) for the store-bought jam.
The Best of Bridge

This recipe is available in the book Best of Bridge Kitchen Simple.