Ischler Austrian Cookies

If there is one cookie that could be the emperor of all cookies, it would be the Ischler.

The Ischler is an elegant little Austrian cookie and there are a few variations on it, but in this version it is essentially a pairing of dark chocolate and apricot sandwiched between soft almond cookie layers. This is Rose’s recipe which can be found in The Baking Bible. The thin layer of apricot lekvar accents the chocolate and almond, giving the cookie a “pop!”. The cookie itself has a texture that is a cross between marzipan and shortbread. Using unblanched almonds gives the cookies a lovely flecked appearance, and helps to bring out the nutty almond flavor.

This cookie does require a bit of time and planning, but the results are totally worth it. These are especially great as birthday treats and, I would imagine, for other special occasions as well. Ischlers are traditionally a bit smaller than the ones I made, and would look adorable with scalloped edges (if you have the right cookie cutter). In my case, a glass cup worked just as well as a makeshift cookie cutter.

Cheers,
Monica

*

Ischler Austrian Cookies
From the Baking Bible

For the cookies:
2 sticks butter, cubed (cool but soft enough to press flat)
1 cup + 2 tbsp powdered sugar
2 cups sliced almonds (unblanched)
1/2 egg (1 tbsp + 1 tsp), lightly beaten
1 tsp vanilla
1 3/4 cup + 1 tbsp all-purpose flour

Process powdered sugar and almonds until fine. Add butter and process until smooth & creamy. Add egg and vanilla, then flour. Mixture should be moist & crumbly particles and hold together if pinched. Chill in plastic wrap for 2 hrs.

Set dough disc on lightly floured surface. Lightly flour dough and cover with plastic wrap. Let dough soften for 10 min, or until malleable enough to roll. roll dough 1/8 inch thick. cut out 20 2.25 inch cookies. Set 1/2 inch apart on cookie sheet. Set aside scraps covered in plastic wrap to knead together with scraps from next 2 batches.

Bake at 350F for 6-10 min, or until just begin to brown at edges. While baking, remove next dough disc to soften before rolling. Repeat.

For the apricot lekvar filling:
2 2/3 cups (1 lb) dried apricots
2 cups water
1 cup + 2 tbsp sugar
2 tsp lemon zest

In medium saucepan, combine dried apricots and water and let sit for 2 hours to soften.

Bring water to boil, cover pan tightly, and let simmer for 20 30 minutes on lowest heat until apricots very soft when pierced with skewer. if water evaporates, add extra.

In food processor, process apricots, sugar, and lemon zest until smooth. scrape mixture back into saucepan and simmer, stirring constantly (to prevent scorching) for 10 – 15 minutes, or until deep orange in color and very thick. When lifted, tablespoon should take 3 seconds to fall from spoon.

Cool completely. you will need 2/3 cup for this recipe. remaining can be refrigerated indefinitely.

For the chocolate ganache filling:
8 oz bittersweet chocolate (60% cocoa)
1/4 heavy cream

Heat/microwave chocolate & heavy cream and stir until smooth. mixture should drop thickly from spatula. set aside in warm place. Microwave if thickens over time.

Storage: Store in airtight room temperature for 5 days or frozen 6 months.