Maria's Ischli Cookies (Michele Urvater) |
|
 |
Prep Time: 720 Minutes Cook Time: 15 Minutes |
Ready In: 735 Minutes Servings: 2 |
|
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 raspberrry preserves |
chocolate icing (see recipe below) |
Directions:
1. 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.
2. (Note if you are working with whole hazelnuts, toast them first in a 400 degree oven, rub off skins, let cool and then grind.)
3. 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.
4. 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.
5. 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.
|
|