Directions

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
• Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining 1/2 cup sugar; stir in hazelnuts. Spread over preserves.
• Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely.
• Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.