1 cup of hazelnuts, sliced 1 cup of flour 1/3 cup of sugar 1/2 cup of butter, softened 1/4 teaspoon of almond extract Ice water Whole hazelnuts Chocolate butter fill, recipe follows Chocolate frosting, recipe follows
Toast 1 cup of hazelnuts for about 20 minutes in a 250ºF. oven. Cool and grind, reserving a few whole nuts for decorating. Sift flour and sugar into bowl; stir in nuts. With pastry blender cut in butter; sprinkle with ice water and extract until dough holds together. Form into a ball, wrap in waxed paper and chill for 1 to 2 hours. When ready to bake, roll out dough on floured surface to 1/8 inch thickness. Cut into 2 inch rounds, using a scalloped cutter if you have one. Place on an ungreased baking sheet and bake at 375ºF. for 7 to 10 minutes, only until light golden. NOTE: Have filling and frosting ready before baking the cookies as they should be frosted while warm.
CHOCOLATE BUTTER FILLING
2 tablespoons of butter 1/3 cup of confectioners sugar, sifted One - 1 ounce square chocolate, melted and cooled 1/4 teaspoon of almond extract
Cream the butter with confectioners sugar. Blend in chocolate; add almond extract. Spread filling between 2 cookies, bottoms together. NOTE: If you prefer, you may substitute raspberry, cherry or strawberry jelly or jam for the filling.
CHOCOLATE FROSTING
1 tablespoon of butter 1/3 cup of confectioners sugar, sifted 1 egg yolk 1 (1 oz.) square chocolate, melted and cooled 1/2 teaspoon of almond extract
Cream the butter with confectioners sugar. Add egg yolk, chocolate and almond extract. Spread top of cookies with frosting and sprinkle with a few sliced reserved nuts. Press nuts down lightly to anchor them to the frosting.
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