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Wicks, Keith
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Bittersweet Hazelnut
Bars
Gourmet
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1/4 cup Scotch
2
teaspoons instant espresso powder
1/4
cup minced diced apricots
1/2
cup unsalted butter, softened
1/2
cup firmly packed dark brown sugar
3/4
cup firmly packed light brown sugar
2
large eggs
4
ounces semisweet chocolate, chopped, melted, cooled
1
ounce unsweetened chocolate, chopped melted, cooled
1/2
cup skinned toasted hazelnuts, chopped
1/2
cup flour, sifted
In a small bowl whisk
together the Scotch and espresso powder. Add
apricots and let them macerate, covered, for 1 hour. In a bowl with an electric mixer cream together butter and brown
sugars. Beat in the eggs
one at
a time; then beat in the melted, cooled chocolates. Stir in the apricot mixture, hazelnuts, flour and a pinch of salt. Pour the batter into a well-buttered and floured 8-inch square baking
pan. Bake in the middle of a
preheated 350 degrees F. oven 35 to 40 minutes or until a tester comes
out with
just a few crumbs clinging to it. Let the confection cool
completely and cut it into bars.
Makes about 9 bars.
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