Maria's Ischli Cookies

Total Time:
12 hr 15 min
Prep:
12 hr
Cook:
15 min

Yield:
2 dozen
Level:
Easy

CATEGORIES
Ingredients
  • 1/4 pound almonds or hazelnuts, finely ground
  • 1/2 pound butter, at room temperature
  • 1/4 pound sugar
  • 1/2 pound flour
  • Seedless raspberrry preserves
  • Chocolate icing (see recipe below)
Directions

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.

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    Recipe courtesy of Food Network Kitchen