Maria's Ischli Cookies
Maria's Ischli Cookies comes together with Butter Room Temp, Sugar, and Flour. Serves 2. Keep it handy for the next time you cook it.
材料
- 1/2 lb
- 1/4 lb
- 1/2 lb
作り方 （プレビュー）
- 1
1/4 lb Almonds or hazelnuts; chop
- 2
If you cannot buy nuts already ground, then grind them in a 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~ 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.
- 3
Form dough into a roll 1 1/4" thick.
- 4
Refrigerate overnight in waxed paper or parchment.
- 5
Following day preheat the oven to 350~.
- 6
Cut dough into 1/4" slices and bake on an ungreased cookie sheet for 15 minutes or until golden.
- 7
Remove from oven and cool cookies on a rack.
- 8
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.
- 9
For a pretty presentation, set them in fluted paper cups.
- 10
CHOCOLATE ICING-Melt chocolate with water and sugar.
- 11
When melted, add instant coffee and cook over very low heat for 5 minutes.
- 12
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.) Yield: 1 1/2 cups.