The best delicious Maria's Ischli Cookies (mf) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maria's Ischli Cookies (mf) recipe today!
Hello my friends, this Maria's Ischli Cookies (mf) recipe will not disappoint, I promise! Made with simple ingredients, our Maria's Ischli Cookies (mf) is amazingly delicious, and addictive, everyone will be asking for more Maria's Ischli Cookies (mf).
What Makes This Maria's Ischli Cookies (mf) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maria's Ischli Cookies (mf).
Ready to make this Maria's Ischli Cookies (mf) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/4 lb Almonds or hazelnuts, finely
-ground
1/2 lb Butter, at room temperature
1/4 lb Sugar
1/2 lb Flour
Seedless raspberrry
-preserves
—chocolate icing—
1/4 lb Bittersweet chocolate melted
1/4 c Water
3 tb Superfine sugar
1 ts Instant espresso coffee
1 tb Butter
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
Yields
24 Servings
Leave a Reply