These raspberry bars are really good if you like chewy, but would rather go for cruncy... They are sort of chewy at the buttom and very crunchy at the top. I also really like the mixture of hazelnuts and raspberries, my two favorite flavors in cookies (well, ok, maybe chocolate comes before the raspberry. I recently discovered that this recipe works really well with gluten-free flour too!

Raspberry Bars

3/4 cup unsalted butter

3/4 cup sugar

1 egg

1 3/4 cups flour

3/4 cup hazelnuts (chopped)

1 cup raspberry preserves

Heat oven to 350 Fahrenheit (175 Celcius), butter the baking pan (I use a 9 inch - round pan, so anything close in size should be ok). Cream the butter and sugar at room temprature, beat in the egg after the mixture is completely homogenous. Add the flour, mix just until blended. Add the nuts and again, avoid mixing unnecessarily long.

Press about 2/3 of the mixture at the buttom of the pan, spread the raspberry preserve on top and crumble the remaining dough on top (you can add some extra flour to this portion if it seems to be too moist to be crumbled). Bake for about an hour, until the top is light brown.