adapted from Desserts First
Yield: 24-36 squares (depends on size)
Preheat oven: 350° F.
2 sticks plus 3 Tbsp. unsalted butter, softened
1/4 cup granulated sugar
3 1/3 cups flour
4 large eggs, room temperature
2 3/4 cups light brown sugar, packed
1 tsp baking powder
2 Tbsp. plus 2 tsp. Frangelico or any hazelnut flavored liqueur
2 cups chopped walnuts
1 cup flaked sweetened coconut
2 cups plus 2 Tbsp sifted powdered sugar
In the mixer bowl, cream 2 sticks less 1 Tbsp butter, add granulated sugar and cream. Add 3 cups flour and mix on low, stirring unil crumbly. Spread the mixture in a buttered jellyroll pan (15 1/2" X 10 1/2" X 3/4"). Press it down with wax paper. Remove the wax paper and bake until it just starts to turn golden, about 20 minutes.
In the mixer bowl beat the eggs until frothy. Add the brown sugar and beat until thick. Sift together the remaining 1/3 cup flour and the baking powder. Stir the dry mixture into the egg mixture gently but thoroughly. Add 2 tsp. Frangelico, walnuts and coconut and mix. Spread the mixture over the baked crust. Bake until the tester or toothpick comes out clean. Let the dessert cool in the pan on a rack.
Cream together the remaining 4 Tbsp butter, powdered sugar and the last 2 Tbsp. Frangelico. Beat until it is a consistency for spreading. Spread the icing over the dessert and chill for 30 minutes. Cut into 2 inch squares. Serve.
Tips: Since Frangelico is strong, I suggest adding 1 Tbsp of the liqueur to the icing, mix and taste to determine if you need the second tablespoon.