INGREDIENTS
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2 cups all-purpose flour
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1/2 cup firmly packed light brown sugar
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1/8 teaspoon salt
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3/4 cup cold unsalted butter, diced
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1 egg, lightly beaten
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12 ounces seedless raspberry preserves
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1 & 1/2 cups chopped hazelnuts
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1/2 cup sugar
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1/2 cup unsalted butter, softened
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2 eggs
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1 cup all-purpose flour
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1/2 cup firmly packed light brown sugar
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1/2 cup cold unsalted butter, diced