Ischli Cookies

Directions

If you cannot buy nuts already ground, then grind them in a 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~ 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 1¼ inch thick. Refrigerate overnight in waxed paper or parchment. Following day preheat the oven to 350℉ (180℃).

Cut dough into ¼ inch 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.

CHOCOLATE ICING-Melt chocolate with water and sugar.

When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature.