---------- 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
     1/2 lb Butter; at room temperature
     1/4 lb Sugar
     1/2 lb Flour
            Seedless raspberry preserves
            Chocolate icing (see recipe
   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