1/4 c. (1/2 stick) butter
2 c. sugar
1-1/2 tsp. vanilla
2 tbsp. orange liqueur (optional)
1/2 tsp. salt
1 oz. unsweetened chocolate, chopped
1 lg. egg
1/3 c. raspberry jam
2 c. hazelnuts (filberts)
6 lg. egg whites

Melt the butter with the chocolate. Stir until smooth. Beat in 1/2 cup of the sugar and the egg. Stir in 1/2 teaspoon vanilla. Stir in the flour and a pinch of salt. Spread the mixture in a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees for 10 minutes. Cool on rack.

Whisk the jam in a small bowl. 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 the hazelnuts with the remaining 1-1/2 cups sugar and the salt. Add the egg whites and the remaining 1 teaspoon vanilla. Combine 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 oven for 25 to 30 minutes or until the top is firm to the touch. Let the mixture cool in the pan on a rack. Cut into 36 bars.