Maria's Ischli Cookies (Mf)

Yields:	12 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

1/4	pound	almonds	or hazelnuts, finely ground
1/2	pound	butter	at room temperature
1/4	pound	sugar
1/2	pound	flour, all-purpose
1	x	raspberry preserves	seedless

Chocolate icing
1/4	pound	chocolate (semi-sweet)	bittersweet
1/4	cup	water
3	tablespoons	sugar	superfine
1	teaspoon	espresso, instant
1	tablespoon	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 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. )

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About Tarragon

by Laurie

History - The species name dracunculus derive from Latin draco "dragon" and Greek drákoon, because the herb was, in the Middle Age, popular for driving away these beasts. Tarragon was used by the ancient Greeks to relieve toothaches. During the Middl...

Member Review

Cranberry Honey Mustard

I have been looking for this recipe for a while now it is great with meat or cheeses. it is one recipe everyone should have in thier file for entertaining or just a very tasty compliment to a meat tray or cheese and veggie dish