Maria's Ischli Cookies
Yield
3 dozenPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
almonds
hazelnuts, finely ground |
|
| ½ | pound |
butter
at room temperature |
|
| ¼ | pound |
sugar
|
|
| ½ | pound |
all-purpose flour
|
|
| 1 | x |
raspberry jam
seedless |
*
|
| 1 | x |
icing
chocolate |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
almonds
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 |
*
|
| 1 | x |
icing
chocolate |
* |
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 1¼ inches 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 over the top cookie. For a pretty presentation, set them in paper cups.
