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1
In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
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2
Add the egg and beat until light and fluffy.
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3
Stir in the nuts, cocoa, spices, and flour.
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4
Cover with plastic wrap and refrigerate for 30 minutes.
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5
Preheat the oven to 350F.
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6
Lightly grease a 9-inch square baking pan.
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7
REMOVE one-third of the dough and return it to the refrigerator.
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8
Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
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9
Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
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10
Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
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11
Spread the dough evenly with the jam.
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12
Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
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13
With a pastry wheel, cut into 1/2-inch strips.
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14
Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
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15
Bake for 40 to 45 minutes or until light brown.
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16
Cool in the pan on a wire rack.
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17
Cut into 2 1/4 inch squares.
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18
Dust with confectioners' sugar.
