Maria's Ischli Cookies (Mf)

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Title: Maria's Ischli Cookies (Mf)
Categories: Cookies
Yield: 24 servings

1/4 lb Almonds or hazelnuts; finely
Ground
1/2 lb Butter; at room temperature
1/4 lb Sugar
1/2 lb Flour
Seedless raspberry preserves
Chocolate icing (see recipe
-below)

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6757 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 1/4inches thick. Refrigerate overnight in waxed paper or parchment.

Following day preheat the oven to 350 degrees. cut dough into 1/4inch
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 (see below) over the
top cookie. For a pretty presentation, set them in fluted paper cups.

Yield: 2 dozen

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