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.
ISCHLER KRAPFERL W/ CHOCOLATE ICING.. FILLED COOKIES
This is one of my Mom's (Austrian) recipes that she would make on Special Occasions and Christmas...she always stressed that the dough had to rolled very thin..I use a German Measuring cup.. have not converted.. we always used Red Currant Jelly for filling.. tried others.. but liked this the most.. There were never any left.. and I have to hide these from my boys.. sounds a little time consuming but well worth the trouble!
Provided by ellieszoo
Categories Dessert
Time 37m
Yield 2 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1732.5, Fat 93.1, SaturatedFat 49.6, Cholesterol 158.8, Sodium 663.1, Carbohydrate 224, Fiber 9.8, Sugar 149.7, Protein 17.9
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
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