Maria's Ischli Cookies (Mf)
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
almonds
or hazelnuts, finely ground |
|
| ½ | pound |
butter
at room temperature |
|
| ¼ | pound |
sugar
|
|
| ½ | pound |
all-purpose flour
|
|
| 1 | x |
raspberry jam
seedless |
*
|
| Chocolate icing | |||
| ¼ | pound |
semi-sweet chocolate
bittersweet, null, null |
|
| ¼ | cup |
water
|
|
| 3 | tablespoons |
sugar
superfine |
|
| 1 | teaspoon |
instant coffee, espresso
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
almonds
or hazelnuts, finely ground |
|
| 226.8 | g |
butter
at room temperature |
|
| 113.4 | g |
sugar
|
|
| 226.8 | g |
all-purpose flour
|
|
| 1 | x |
raspberry jam
seedless |
*
|
| Chocolate icing | |||
| 113.4 | g |
semi-sweet chocolate
bittersweet, null, null |
|
| 59 | ml |
water
|
|
| 45 | ml |
sugar
superfine |
|
| 5 | ml |
instant coffee, espresso
|
|
| 15 | ml |
butter
|
|
Directions
If you cannot buy nuts already ground, then grind them in a food 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℉ (200℃) 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 1 1 /4inches 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. (Don't let it get too firm or it will be hard to spread over cookies. )
