Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Almonds or hazelnuts - finely ground

  2. 1/2 lb 227g / 8oz Butter - at room temperature

  3. 1/4 lb 113g / 4oz Sugar

  4. 1/2 lb 227g / 8oz Flour Seedless raspberrry preserves Chocolate Icing

  5. 1/4 lb 113g / 4oz Bittersweet chocolate melted

  6. 1/4 cup 59ml Water

  7. 3 tablespoons 45ml Superfine sugar

  8. 1 teaspoon 5ml Instant espresso coffee

  9. 1 tablespoon 15ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe 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 /4-inch thick. Refrigerate overnight in waxed paper or parchment. Following day preheat the oven to 350 degrees. cut dough into 1/4-inch 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 over the top cookie. For a pretty presentation, set them in fluted paper cups. For the 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.) This recipe yields 2 dozen.


Send feedback