Ingredients

• 1/4 pound almonds or hazelnuts, finely ground
• 1/2 pound butter, at room temperature
• 1/4 pound sugar
• 1/2 pound flour
• Seedless raspberry preserves
• Chocolate icing (see recipe below)

Instructions

1. 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.
2. 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.
3. 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.