Filbert Chocolate Bars
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INGREDIENTS 1 cup whole unbleached filberts or almonds
1 Press-in pastry (see below)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 ounces semisweet chocolate, gratedPRESS-IN PASTRY
3/4 cup all-purpose flour
1/3 cup powdered sugar
4 tablespoons firm butter or margarine
1/4 teaspoon almond extract
1 egg yolkSpread filberts in a shallow baking pan and toast in a 350 degree oven for 10 to 12 minutes or until golden beneath skins. Let cool, then rub briskly with a dish towel to remove skins. Whirl in a food processor until finely ground, then set aside.
Grease an 8-inch square baking pan.
Prepare pastry; press evenly over bottom of pan. Bake at 350 degrees for 12 minutes or until lightly browned.
Meanwhile, in a bowl, beat butter and sugar until blended; stir in vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour, cinnamon, nutmeg and filberts.
Spread mixture evenly over pastry. Return to oven and bake for 30 to 35 minutes or until a wood pick inserted in center comes out clean.
Remove from oven; immediately sprinkle with chocolate. Let stand for 30 minutes, then spread chocolate evenly over surface and let cool completely. Cut into 1 x 3-inch bars.
Makes 24 bars
TO MAKE PRESS-IN PASTRY - In a bowl, stir together 3/4 cup all-purpose flour and 1/2 cup powdered sugar.
With a pastry blender or two knives, cut in 4 tablespoons firm butter or margaine until mixture resembles coarse crumbs. Add 1/4 teaspoon almond extract and 1 egg yolk, stir until blended.