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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.
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2
(Note if you are working with whole hazelnuts, toast them first in a 400~ oven, rub off skins, let cool and then grind.)
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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.
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4
Form dough into a roll 1 1/4 inch thick.
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5
Refrigerate overnight in waxed paper or parchment.
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6
Following day preheat the oven to 350F (180C).
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7
Cut dough into 1/4 inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden.
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8
Remove from oven and cool cookies on a rack.
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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.
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10
For a pretty presentation, set them in fluted paper cups.
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11
CHOCOLATE ICING-Melt chocolate with water and sugar.
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12
When melted, add instant coffee and cook over very low heat for 5 minutes.
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13
Turn heat off, add butter and let icing cool to room temperature.
