Best Ischler Krapferl W Chocolate Icing Filled Cookies Recipes

ISCHLER KRAPFERL W/ CHOCOLATE ICING.. FILLED COOKIES

Steps:

• Mix dough according to ingredients.
• Not necessary to chill.
• Nuts must be very fine or it will make it hard to roll out.
• I separate dough in half or quarters to roll out.
• Roll very thin like paper.
• and use either a small water glass or biscut cutter to cut round discs.
• bake in 350 degree oven until lightly browned-- While cookies are baking in a small pot on stove.
• mix 2 sq of chocolate, 1/4 c water, vanilla and 2 tblsp of butter on low heat until melted.
• remove from stove and add powdered sugar, mix well.
• set aside.
• When all cookies are baked and cooled.
• fill with jelly of choice.
• red currant seemed the best.
• take one disc and spread jelly thinly.
• place another on top, do this with all discs, then ice with Chocolate and top with Walnut Half.

FLORENTINE ITALIAN MILK CHOCOLATE FILLED COOKIES

Steps:

• Preheat oven to 375 degrees.
• Melt butter in medium saucepan.
• Remove from heat.
• Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
• Cover cookie sheets with foil.
• Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
• Bake for approximately 7 minutes or until edges are golden brown.
• Let each sheet of cookies cool completely, approximately 15 minutes.
• Peel foil away from cookies.
• For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
• To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.

THE ISCHLER

Steps:

• Grate almonds using nut grater.
• In the bowl of a stand mixer fitted with flat beater, beat almonds, powdered sugar, and butter until fluffy. Scrape down sides of bowl. Add egg and vanilla; beat until blended.
• Whisk together flour and salt. On low speed, gradually add flour mixture to butter mixture. Mix until incorporated and dough begins to come away from sides of bowl.
• Scrape mixture into a plastic bag and press it together. Remove dough from bag and transfer to a large sheet of plastic wrap. Use the edges of the wrap to knead dough until smooth.
• Divide dough into quarters. Wrap with plastic and flatten into disks. Place in freezer bag. Refrigerate for at least 2 hours and up to 2 days.
• In a medium saucepan with a tight-fitting lid, soak dried apricots in 2 cups water for 2 hours. Bring to a boil, cover, and simmer for 20-30 minutes on the lowest heat until apricots are very soft. If water evaporates, add a little extra.
• In a food processor, pulse apricots and liquid with sugar, lemon zest, and brandy.
• Return mixture to saucepan and simmer, stirring, 10-15 minutes, until deep orange and thick.
• Transfer to a bowl; let cool. (You will need only about 2/3 cup, but the leftover will keep almost indefinitely when refrigerated.)
• Preheat oven to 350°.
• Set 1 dough disk on a lightly floured surface. Lightly flour dough and re-cover it with plastic wrap. Let dough soften until malleable, about 10 minutes. Roll 1/8" thick, adding more flour if necessary to keep dough from sticking.
• Cut out 20 cookies. Place 1/2" apart on a parchment-lined baking sheet. (Set aside scraps; cover with plastic wrap.) Bake cookies 4 minutes. Rotate the cookie sheet then continue baking for 2-6 minutes, or until edges brown.
• Let cookies cool on a wire rack.
• Repeat process with remaining dough disks. (After the last batch is cut, you can knead together all the scraps and repeat chilling, rerolling, and cutting.)
• Heat chocolate in a bowl set over hot water (not touching), stirring with a silicone spatula, until almost completely melted. Remove from heat and stir until fully melted.
• Add cream; stir until smooth. (The mixture should drop thickly from the spatula. If the ganache thickens before it's used, reheat in the microwave in 3-second bursts.) Set aside.
• Spread bottoms of half of the cookies with a thin layer of apricot filling. Spread bottoms of the remaining cookies with a slightly thicker ganache layer. Set the chocolate cookies, coated side down, on the apricot cookies. Let sit for a minimum of 30 minutes.
• Store airtight at room temperature, 5 days; frozen, 6 months.