Maria’s Ischli Cookies (mf)

God’s speech to us by His Son is the culmination of His speaking to mankind and is His greatest and final revelation to mankind in this period of redemptive history. The exceptional greatness of the revelation that comes through the Son, far exceeding any revelation in the old covenant, is emphasized again and again throughout chapters 1 and 2 of Hebrews. These facts all indicate that there is a finality to the revelation of God in Christ and that once this revelation has been completed, no more is to be expected.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Grains		Butter-cky, Iced-cky, Nut-cky, Refrigerato	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	T	Superfine sugar
1	t	Instant espresso coffee
1	T	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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