Ischil Tartlets
Yield
1 batchPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 1 ¾ | cups |
almonds
grated |
*
|
| 1 | dash |
cinnamon
|
*
|
| 4 | tablespoons |
apricot preserves (jam)
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 4 ½ | ounces |
chocolate
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 296 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 414 | ml |
almonds
grated |
*
|
| 1 | dash |
cinnamon
|
*
|
| 6E+1 | ml |
apricot preserves (jam)
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 130.1 | ml/g |
chocolate
|
|
| 15 | ml |
butter
|
|
Directions
Work flour, butter, sugar almonds and cinnamon into a dough.
Roll out ⅛ inch thick.
Cut with round cutter 2¼ 2½ inch in diameter.
Bake on baking sheet 325 for 10 to 15 min.
Cool. Put together in pairs with jam.
ICING: Cook sugar with water until it spins a heavy thread.
Melt chocolate in double boiler, add butter.
Add hot syrup gradually, stirring constantly until smooth and cook until mixture coats a spoon.
Top cookies with icing.
