Best Ischlers Recipes
ISCHLERS
These thin almond sandwich cookies with apricot jam and ganache are traditional Austrian treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h40m
Yield Makes 30 sandwiches
Number Of Ingredients 9
Steps:
- Pulse almonds and sugar in a food processor until the texture of coarse meal. Transfer to a bowl. Pulse flour and butter in food processor until the consistency of coarse meal. Add yolks and lemon juice; pulse. Add almond mixture and lemon zest and pulse until dough comes together. Remove from processor and knead once or twice to combine. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/4-inch thick. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet. Bake until golden brown on edges, about 18 minutes. Let cool.
- While cookies are baking, bring cream to a boil and pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool. Whisk until thick.
- Spread 1 teaspoon jam onto one cookie, then sandwich with a second cookie. Spread with a bit of ganache on top. Chill before serving.
Nutrition Facts : Calories 197 g, Cholesterol 44 g, Fat 11 g, Fiber 2 g, Protein 3 g, Sodium 8 g
ISCHLERS
Steps:
- 1. Pulse almonds and sugar in a food processor until almonds are coarsely ground. Transfer to a bowl. Pulse flour and butter in food processor until mixture resembles course meal. Add yolks and lemon juice, pulse to combine. Add almond mixture and lemon zest, pulse until dough just comes together. Turn out dough, knead once or twice to fully combine. Shape into a disk, wrap in plastic ad chill for 2 hours or up to 1 day. 2. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 14 inch thickness. Cut out rounds with 2 inch cookie cutter. Place on parchment lined baking sheet spacing 2 inches apart. Bake rotating sheets half way through, until golden brown on edges about 18 minutes. Let cook on wire rack. 3. Place chocolate in a heat proof bowl. Bring cream to a boil and pour over chocolate. Let stand 5 minutes, then stir until smooth. Let cool, whisking occasionally. 4. Spread jam over half of cookies (about 1 teaspoon each); sandwich remaining cookies. Spread ganache on top. Cookies can be stored in single layers in airtight containers at room temprature up to 2 days
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