3 oz. skinned hazelnuts, about 2/3 cup
2 cups flour
1 tsp. orange zest
1/4 tsp. salt
3/4 cup butter, room temperature
1/2 cup packed light brown sugar
1 egg
3/4 tsp. vanilla extract
2/3 cup strawberry jam
confectioners sugar, optional

Preheat oven to 350°F. Butter and flour 9 inch square baking pan.

On ungreased baking sheet bake hazelnuts until lightly toasted, 5 to 8 minutes; cool completely. Finely grind hazelnuts, transfer to bowl. Stir in flour, zest and salt, set aside. In another bowl with mixer at medium speed beat butter with sugar until smooth, beat in egg and vanilla until combined. Beat in reserved flour mixture 1/2 cup at a time until dough forms. Wrap dough in plastic, refrigerate at least 30 minutes or up to 2 days. Press 1 1/2 cups dough evenly over bottom of pan, building up edge to 3/8 inch thick; spread jam over dough. On lightly floured surface roll out remaining dough into 3/8 x 10 inch ropes. Arrange ropes in lattice pattern over jam, trim to fit and press edges.

Bake 25 to 30 minutes until dough browns lightly and jam bubbles. Cool completely in pan on rack. Slice into bars, sprinkle with confectioners sugar, if desired.