| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Refrigerato, Nut-cky, Butter-cky, Iced-cky | 24 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Yield: 2 dozen 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.) Yield: 1 1/2 cups Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757 Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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