|Softened butter||200 Gram (3/4 Cup)|
|Softened butter||2 Tablespoon|
|Sugar||120 Gram (2/3 Cup)|
|Lemon||1 , grated rind|
|Ground almonds/31/4 cup||180 Gram, unblanched (31/4 Cup)|
|Flour/2 cup||270 Gram (2 Cup)|
|Raspberry jam/1/2 cup||150 Gram (1/2 Cup)|
|For the icing|
|Semi-sweet chocolate||9 Ounce (Good Quality, 250 Grams)|
|Egg white||1 (For Sugar Coating The Almonds)|
Cream the butter with the sugar, lemon rind, and egg yolk; knead in the almonds and flour.
Chill the dough overnight.
Preheat the oven to 350°F. (180°C).
Roll out the dough about 1/8 inch (3-4 mm) thick and cut into rectangles of 1 2/3 x 1 inch (4 1/2 x 2 1/2 cm).
Place on an un-buttered baking sheet and bake about 12 minutes on the center shelf.
Brush half of the bars with the warmed jam and sandwich together in pairs.
Temper the chocolate and dip the upper side of the cookies in the coating.
Dip the almonds first in the egg white, then the sugar and place on the still-soft coaling.