INGREDIENTS

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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