Maria's Ischli Cookies

Name: Maria's Ischli Cookies
Prep time: P0Y0M0DT12H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT12H15M0.000S
Yield: 2 dozen
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 raspberry preserves; Chocolate icing (see recipe below)

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Level: Easy
Total: 12 hr 15 min

Prep: 12 hr
Cook: 15 min

Yield: 2 dozen

Level: Easy
Total: 12 hr 15 min

Prep: 12 hr
Cook: 15 min

Yield: 2 dozen

Ingredients

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1/4 pound almonds or hazelnuts, finely ground

1/2 pound butter, at room temperature

1/4 pound sugar

1/2 pound flour

Seedless raspberry preserves

Chocolate icing (see recipe below)

Directions

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.

Cook’s Note

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