Chocolate Raspberry Macaroon Bars

1/4 cup Unsalted butter
1 ounce Unsweetened chocolate -- chopped
2 cups Sugar
1 Large egg
1 1/2 teaspoons Vanilla
1/3 cup All-purpose flour
1/2 cup Seedless raspberry jam
2 tablespoons Orange-flavored liqueur if -- desired
2 cups Hazelnuts
1/2 teaspoon Salt
6 Large egg whites

In a bowl,set over barely simmering water melt the butter with the chocolate, stirring until the mixture is smooth. Remove the bowl from the heat, beat in 1/2 cup of the sugar and the egg, and stir in 1/2 teaspoon of the vanilla, the flour, and a pinch of salt. Spread the mixture in a greased and floured 13 by 9" baking pan, bake it in the middle of a preheated 350 F. oven for 10 minutes, and let it cool in the pan on a rack for 5 minutes. In a small bowl whisk the jam until it is smooth, whisk in the liqueur, and spread the jam over the chocolate layer to within 1/2 inch of the edge of the pan. In a food processor grind fine the hazelnuts with the remaining 1 1/2 cups sugar and the salt, add the whites and the remaining 1 teaspoon vanilla, and blend the mixture, scraping down the sides, until it is combined well. Spoon the hazelnut mixture carefully over the jam, covering the jam completely, and bake the mixture in the middle of a preheated 375 degree F. oven for 25 to 30 minutes, or until the top is firm to the touch and a tester comes out clean. Let the mixture cool in the pan on a rack and cut it into 36 bars