Ischli Cookies

Instructions

1. 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.
2. (Note if you are working with whole hazelnuts, toast them first in a 400~ oven, rub off skins, let cool and then grind.)
3. 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.
4. Form dough into a roll 1 1/4 inch thick.
5. Refrigerate overnight in waxed paper or parchment.
6. Following day preheat the oven to 350F (180C).
7. Cut dough into 1/4 inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden.
8. Remove from oven and cool cookies on a rack.
9. 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.
10. For a pretty presentation, set them in fluted paper cups.
11. CHOCOLATE ICING-Melt chocolate with water and sugar.
12. When melted, add instant coffee and cook over very low heat for 5 minutes.
13. Turn heat off, add butter and let icing cool to room temperature.