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Butter: Almond Butter Cookies

Source of Recipe

Baker's Dozen


List of Ingredients

1/4 pound almonds or hazelnuts, fine ground
1/2 pound butter, room temperature
1/4 pound sugar
1/2 pound flour
seedless raspberry preserves


Recipe

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 400ºF 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 dough is a bit too dry, add drops of lemon juice or rum. Form dough into a roll 1 1/4 inches thick, then refrigerate overnight in waxed paper or parchment.

Following day preheat the oven to 350ºF. 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
1/4 pound bittersweet chocolate melted
1/4 cup water
3 tablespoons superfine sugar
1 teaspoon instant espresso coffee
1 tablespoon butter
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 temp. (Don't let it get too firm or it will be hard to spread over cookies.)