Maria's Ischli Cookies

Recipe Ingredients

1/4 lb	113g / 4oz	Almonds or hazelnuts - finely ground
1/2 lb	227g / 8oz	Butter - at room temperature
1/4 lb	113g / 4oz	Sugar
1/2 lb	227g / 8oz	Flour
		Seedless raspberrry preserves
		Chocolate Icing
1/4 lb	113g / 4oz	Bittersweet chocolate melted
1/4 cup	59ml	Water
3 tablespoons	45ml	Superfine sugar
1 teaspoon	5ml	Instant espresso coffee
1 tablespoon	15ml	Butter

Recipe Instructions

If you cannot buy nuts already ground, then grind them in a food processor, taking care not to overprocess them or they will turn oily; you can also process them with the sugar to prevent them from turning oily. (Note if you are working with whole hazelnuts, toast them first in a 400 degree oven, rub off skins, let cool and then grind.)

Combine the nuts with the butter, sugar and flour; you will have to combine this dough with your hands; if a bit too dry, add drops of lemon juice or rum. Form dough into a roll 1 1 /4-inch thick. Refrigerate overnight in waxed paper or parchment.

Following day preheat the oven to 350 degrees. cut dough into 1/4-inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden. Remove from oven and cool cookies on a rack.

When cooled to room temperature, sandwich two cookies together with raspberry jam and spread some of the chocolate icing over the top cookie. For a pretty presentation, set them in fluted paper cups.

For the Chocolate Icing: Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.)

This recipe yields 2 dozen.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6757 broadcast 01-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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