MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Almond Raspberry Spritz
 Categories: 
      Yield: 30 Servings
 
    1/2 c  Whole blanched almonds
    3/4 c  Sugar
  2 1/4 c  Flour
      1 c  Softened butter
  1 1/2 ts Almond extract
    1/4 ts Salt
      1 lg Egg

MMMMM----------------CHOCOLATE RASPBERRY FILLING------
    1/4 c  Heavy or whipping cream
      2 tb Heavy or whipping cream
      6 oz Semisweet chocolate; finely
           .. chopped
      3 tb Seedless raspberry jam
 
  Cookies:
  
  Process almonds and sugar until almonds are finely
  ground.
  
  Preheat oven to 350°.
  
  Beat nut mixture, flour, butter, almond extract,
  salt and egg until just blended, scraping bowl as
  needed.
  
  Spoon into large decorating bag fitted with large
  star tip (3/4"). Pipe into teardrop shapes, 1"
  apart on ungreased cookie sheets. Bake 12-14
  minutes until light brown around edges. Cool
  slightly on sheets, transfer to racks to finish
  cooling.
  
  When cool, spread flat side of one cookie with
  filling, top with another cookie, flat side down.
  
  Filling:
  
  Combine chocolate and jam. Heat cream and pour
  over; let stand 1 minute. Stir until smooth;
  refrigerate until cool and firm enough to spread.
 
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