1 3/4 c. flour
1/3 c. sugar
1/2 tsp. baking powder
3/4 c. butter, soft
1 orange rind
2 egg yolks

Mix well, press into pan and chill. Spread with raspberry jam preserves 1/4 inch thick and NOT QUITE touching edges.

3/4 c. butter
3/4 c. sugar
1 1/2 c. ground roasted hazelnuts
1 1/2 tbsp. creme de cacao
3 eggs

Cream well, then mix in eggs (don't whip too much). Pour into chilled crust. Bake in 9 inch round pan at 350 degrees for 1 hour. Cool, remove from pan and glaze with:

2 1/2 oz. butter
2 1/2 oz. semi-sweet chocolate

Which has been melted and mixed smooth. Chill again before cutting.