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1
Preheat the oven to 350 degrees.
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2
Grease and lightly flour an 11-by-7 inch baking dish; set aside.
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3
Place the hazelnuts on a baking sheet and place in oven to 12 to 15 min or possibly till skins begin to pop.
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4
Remove from the oven - leave oven on - and roll hazelnuts in a clean kitchen towel to remove skins.
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5
It's OK if all the skin is not removed.
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6
Grind the nuts in a blender or possibly food processor.
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7
Transfer to a bowl and stir in the flour; set aside.
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8
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
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9
Add in the sugar, cocoa pwdr, cinnamon, cloves and salt.
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10
Beat till combined, scraping sides of the bowl occasionally.
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11
Beat in the egg and egg yolk till combined.
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12
Beat in as much of the flour-nut mix as you can with the mixer and, if necessary, use a wooden spoon to stir in any remaining flour.
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13
Proportionately spread about 2 c. of the batter into the prepared pan.
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14
Spoon the apricot preserves over the batter to within inch of the edges.
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15
Drop remaining batter by spoonfuls over the preserves.
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16
Bake for 35 to 40 min or possibly till lightly browned and a wooden pick inserted into the batter comes out clean.
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17
Cold completely in the pan on a wire rack.
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18
Sift powdered sugar over the top before cutting into bars.
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19
Store in the refrigerator or possibly freezer.
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20
24 bars
