Ischler Tortellets or Chocolate Covered Grandmothers

2 c. sifted flour

½ tsp. baking powder

¼ tsp. salt

1 c. unsalted butter

1 c. ground blanched almonds (can substitute walnuts or hazelnuts)

¾ c. sugar

1 tbsp. lemon juice

Grated rind of 1 lemon

½ c. apricot, raspberry, current, or orange jam

4 oz. semi-sweet chocolate

Blanched (skin removed) almonds for the top
 

Sift flour with baking powder and salt. Cut 1 cup butter in small pieces.

Add butter, ground almonds, lemon juice, sugar and rind to flour. Knead with hands until dough is very smooth and fine. Chill for at least 2 hours roll small parts between 2 pieces of wax paper to  1/8^th or ¼ inch thick. Keep remaining dough chilled until using.

Cut out with small cutter 1” or 2” rounds.

Bake cookies on buttered and floured sheet in moderately heated oven about 10 minutes. (You have to watch because they burn easily and don’t let them get too dark) Remove carefully, they are very fragile. After cooled put 2 together with jam in a sandwich fashion.

Melt chocolate and 1 tablespoon butter. Beat until smooth. Add 1 tablespoon of hot water if it is too thick. Frost tortelettes on top and sides (with brush or knife). Put ½ almond or almond pieces on top while frosting is still soft.