Ischli Cookies

• 1/4 pound almonds or hazelnuts, chop fine
• 1/2 pound butter room temp
• 1/4 pound sugar
• 1/2 pound flour, all-purpose
• 1 x raspberry jam seedless
• 1/4 pound chocolate (semi-sweet) bittersweet, melt
• 1/4 cup water
• 3 tablespoons sugar superfine
• 1 teaspoon instant coffee, espresso
• 1 tablespoon butter

1. If you cannot buy nuts already ground, then grind them in a 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.
2. (Note if you are working with whole hazelnuts, toast them first in a 400~ oven, rub off skins, let cool and then grind.)
3. 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.
4. Form dough into a roll 1 1/4 inch thick.
5. Refrigerate overnight in waxed paper or parchment.
6. Following day preheat the oven to 350F (180C).
7. Cut dough into 1/4 inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden.
8. Remove from oven and cool cookies on a rack.
9. 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.
10. For a pretty presentation, set them in fluted paper cups.
11. CHOCOLATE ICING-Melt chocolate with water and sugar.
12. When melted, add instant coffee and cook over very low heat for 5 minutes.
13. Turn heat off, add butter and let icing cool to room temperature.

almonds, butter, sugar, flour, raspberry, chocolate, water, sugar, instant coffee, butter

Taken from recipeland.com/recipe/v/ischli-cookies-43894 (may not work)