Red Raspberry
Davies, Susan
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Lefevre-Utile
Andre Renoux
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Chocolate and Raspberry Macaroon Bars
Gourmet December 1987

1/2 stick (1/4 cup) unsalted butter
1 ounce unsweetened chocolate, chopped
2 cups sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/2 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur
2 cups hazelnuts
1/2 teaspoon salt
6 large egg whites

In a bowl set over barely simmering water melt the butter with the chocolate, stirring until the mixture is smooth. Remove the bowl from the heat, beat in 1/2 cup of the sugar and the egg, and stir in 1/2 teaspoon of the vanilla, the flour, and a pinch of salt. Spread the mixture in a greased and floured
13-by-9-inch baking pan, bake it in the middle of a preheated 350-degrees
F. oven for 10 minutes, and let it cool in the pan on a rack for 5 minutes.
In a small bowl whisk the jam until it is smooth, whisk in the liqueur, and spread the jam over the chocolate layer to within 1/2 inch of the edge of
the pan.
In a food processor grind fine the hazelnuts with the remaining 1 1/2 cups sugar and the salt, add the whites and the remaining 1 teaspoon vanilla, and blend the mixture, scraping down the sides, until it is combined well. Spoon the hazelnut mixture carefully over the jam, covering the jam completely,
and bake the mixture in the middle of a preheated 375-degree F. oven for
25 to 30 minutes, or until the top is firm to the touch and a tester comes
out clean.
Let the mixture cool in the pan on a rack and cut it into 36 bars.
Makes 36 cookies.
 

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