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)
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.