Dodge Family Favorite Spiced Raspberry Linzer Bars

Step 1: Preheat the oven to 325-degrees F. Lightly grease a 9 x 13 inch baking pan.

Step 2: In a food processor, pulse the hazelnuts until they are finely ground. In a medium bowl, mix th hazelnuts with the flour, cocoa powder, cinnamon, salt and cloves.

Step 3: In a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 2 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients just until combined.

Step 4: Transfer two-thirds of the dough to the prepared pan and spread it in an even layer. Top with raspberry preserves. Drop tablespoons of the remaining dough over the preserves, spacing them evenly. With lightly floured fingertips, flatten the dough topping; it will not cover the entire surface. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool completely, about 1 1/2 hours. Cut into bars, dust lightly with confectioners' sugar and serve. Makes 20 bars

NOTE: The uncut bars can be covered with foil and stored at room temperature in the baking pan for up to 5 days.