Recipe By : Cooking Monday To Friday Show #MF6757
Serving Size : 24 Preparation Time :0:00
Categories : Refrigerator Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Almonds or hazelnuts --
- finely ground
1 c Butter -- at room temperature
1/4 lb Sugar
1/2 lb Flour
Seedless raspberry preserves
Chocolate Icing:
1/4 lb Bittersweet chocolate -- melted
1/4 c Water
3 tb Superfine sugar
1 ts Instant espresso coffee
1 tb Butter
If you cannot buy nuts already ground, then grind them in a food
processor, taking care not to over-process 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°F 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 1-1/4" thick. Refrigerate
overnight in waxed paper or parchment.
Following day preheat the oven to 350°F. cut dough into 1/4" 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 2 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.
Yield: 24 Cookies
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.
