Ischler Cookies are from Austria that originally consisted of two Linzer cookies stuffed with an apricot glaze and chocolate ganache. The Hungarian version has the same but fully covered with melted chocolate. Since these cookies have chocolate ganache and covered with it, they have a sourish jam added. These are also referred as The Emperor of Cookies and has a huge history that you can easily search and read.
I first came about this recipe when I was reading Simmi’s 30 Day Christmas Baking celebration that she did a while ago. When she visited me, I was telling her about my theme which was Indian Sweets, she had mentioned about Goan Milk Cream. That’s how I landed at her space and read the previous posts as well. I do remember reading about her 30 day marathon. However, now it all made a memory as I was searching for alphabet based baked dishes. So these Ischler was promptly noted down.
I had about 60 gms of almond flour and so ground the rest with whole almonds. I choose to measure out my ingredients as per Simmi’s recipe instead of converting everything into cups. The night I baked this, our house was smelling like some baking factory. The aroma was so pulling, that it remained so the next morning as well. The finished sweet baked aroma is simply addictive!
Everybody was trying to compete for the cookies as such, so I had to tell that the dish was only half done. I had got apricot jam just for this. as I had mentioned a while ago, I have been getting all the different flavours, wanting to taste all of it. Right now I have about 6 different jam flavours and it’s a feast I feel!
The apricot jam is really so delicious. I slashed some in between and I enjoyed. For the kids, it was the plain dark chocolate ganache. Since I almost made a smaller size cookie, these were my kids’ snack for a couple of days and they really enjoyed it.
The other picks I had on the list were Iced Buns & Ispanakli Pide. I knew I would do better with these cookies and I wasn’t wrong!
Today is I for Ischler Cookies are from Austria
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
Ischler Cookies from Austria
For the Cookies
110 grams All Purpose Flour
110 grams Butter unsalted
100 grams Almond Flour
60 grams Caster Sugar, you can use powdered sugar as well
1/2 tsp Vanilla essence
A pinch Salt
1 tbsp milk.
Cube the butter and set aside to soften.
Mix the ground almonds with caster sugar. Add the softened butter and mix until everything is well blended. I used a mix of almond flour and almond meal. I had about 60 gms of almond meal, so ground 40 gms of almonds to make it 100 gms.
Add vanilla essence along with milk.
Finally, add the flour and knead lightly until it comes together as a dough.
Cling wrap the dough and let it chill in the fridge for an hour.
Preheat the oven to 185C.
Roll out the dough to 1/8 inch thickness, using a flour cookie cutter, cut out cookies. I made the entire dough into a single log. You will have to flour the board each time you roll it out. I divided the log into two, with one half, I sliced it out plain.
Arrange on a baking sheet lined with parchment and bake until the cookies start to brown at the edges. Mine took about 12 mins to get done.
Allow to cool down completely.
Then spread with apricot jam on one cookie, Chocolate ganache on the other. Sandwich and enjoy!