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Title: Maria's Ischli Cookies
Categories: Cookie
Yield: 24 Cookies
| COOKING MONDAY TO FRIDAY #MF | ||
| 1/4 | lb | Almonds or hazelnuts, finely |
| Ground | ||
| 1/2 | lb | Butter, at room temperature |
| 1/4 | lb | Sugar |
| 1/2 | lb | Flour |
| Seedless raspberrry | ||
| 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 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 degree 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 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.
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.)
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 01-10-98 (09:55) Occ Bbs (51) Cooking
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