---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Maria's Ischli Cookies (Mf)
 Categories: Cookies
      Yield: 24 servings
 
    1/4 lb Almonds or hazelnuts; finely
           Ground
    1/2 lb Butter; at room temperature
    1/4 lb Sugar
    1/2 lb Flour
           Seedless raspberry preserves
           Chocolate icing (see recipe
           -below)
 
  Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6757 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
 
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