Instructions: Preheat the oven to 350 degrees. Grease and lightly flour an 11-by-7 inch baking dish; set aside. Place the hazelnuts on a baking sheet and place in oven to 12 to 15 minutes or until skins begin to pop. Remove from the oven - leave oven on - and roll hazelnuts in a clean kitchen towel to remove skins. Its OK if all the skin is not removed. Grind the nuts in a blender or food processor.

Transfer to a bowl and stir in the flour; set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cocoa powder, cinnamon, cloves and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in the egg and egg yolk until combined. Beat in as much of the flour-nut mixture as you can with the mixer and, if necessary, use a wooden spoon to stir in any remaining flour. Evenly spread about 2 cups of the batter into the prepared pan.

Spoon the apricot preserves over the batter to within inch of the edges. Drop remaining batter by spoonfuls over the preserves.

Bake for 35 to 40 minutes or until lightly browned and a wooden pick inserted into the batter comes out clean. Cool completely in the pan on a wire rack. Sift powdered sugar over the top before cutting into bars. Store in the refrigerator or freezer. 24 bars

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