Apricot Lemon Bars with Hazelnut Crust

happygomarni.com

foodiva

note: Note: Feel free to swap out the hazelnuts in the crust with walnuts, toasted almonds, or another nut.

subheading: For the crust:

¾ cup plus 2 tablespoons (4 ounces) unbleached all-purpose flour

¼ cup (1.75 ounces) sugar

¼ teaspoon salt

¼ cup (1.25 ounces) toasted and skinned hazelnuts

8 tablespoons (1 stick) unsalted butter, melted

¾ teaspoon pure vanilla extract

subheading: For the topping:

¼ cup (1.75 ounces) granulated sugar

2 tablespoons unbleached all-purpose flour

2 large eggs

½ cup (5.5 ounces) apricot preserves

⅓ cup strained fresh lemon juice

2 to 3 tablespoons powdered sugar for dusting (optional)

Directions at happygomarni.com

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