Recipe courtesy of Michele Urvater

Maria's Ischli Cookies

  • Level: Easy
  • Total: 12 hr 15 min
  • Prep: 12 hr
  • Cook: 15 min
  • Yield: 2 dozen
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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)

Directions

  1. 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.
  2. 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.
  3. 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.

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