Maria's ischli cookies
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Maria's ischli cookies
Last updated 6/12/2012 12:58:55 AM. Recipe ID 21775. Report a problem with this recipe.
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      Title: Maria's ischli cookies
 Categories: , Desserts
      Yield: 4 Servings
    1/4 lb Almonds or hazelnuts, finely
    1/2 lb Butter, at room temperature
    1/4 lb Sugar
    1/2 lb Flour
           Seedless raspberrry
           Chocolate icing (see recipe
  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
  Yield: 2 dozen

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Recipe ID 21775 (Apr 03, 2005)

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