Apricot Lemon Bars With Hazelnut Crust

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3/4 cup plus 2 tbsp (4 oz) flour

1/4 cup ( 1 3/4 oz) sugar

1/4 tsp salt

1/4 cup ( 1 1/4 oz) toasted skinned hazelnuts

8 tbsp (4 oz) unsalted butter, melted

3/4 tsp vanilla extract

1/4 cup (1 3/4 oz) sugar

2 tbsp flour

2 large eggs

1/2 cup (5 1/2 oz) apricot preserves

1/3 cup fresh lemon juice

2 to 3 tbsp powdered sugar for dusting

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