Ischil Tartlets

2 c Flour

1 1/4 c Butter

2/3 c Sugar

1 3/4 c Almonds; grated

1 ds Cinnamon

4 tb Apricot jam

1 c Sugar

1/2 c Water

4 1/2 oz Chocolate

1 tb Butter

Work flour, butter, sugar almonds and cinnamon into a dough. Roll out 1/8" thick. Cut with round cutter 2 1/4-2 1/2 "in diameter. Bake on baking

sheet 325 for 10-15 min. Cool. Put together in pairs with jam. ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler, add butter. Add hot syrup gradually, stirring constantly until smooth and cook until mixture coats a spoon. Top cookies with icing.
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