1 c. butter
1 c. icing sugar
4 egg yolks
2 c. flour
2 egg whites
1 c. sugar
1/4 tsp. cinnamon
1 c. ground hazel nuts
3/4 c. raspberry jam

Slightly cream butter and icing sugar. Add egg yolks one at a time. Cream after each addition. Note: Mixture doesn't have to be well creamed.

Add flour. Spread mixture onto an ungreased jelly roll pan. Bake at 350 degrees for 10 minutes. While the pastry is baking, beat egg whites with 1/2 cup sugar and 1/4 teaspoon cinnamon. Beat until stiff. Fold nuts into beaten egg whites. Remove pastry from oven and spread with 1/2 to 3/4 cup raspberry jam. Spread with egg white mixture and return to the oven for 25 minutes or until the top is golden. Cool slightly and cut into squares.