Ischlers Recipes

ISCHLERS

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.

MARIA'S ISCHLI COOKIES

Steps:

• Combine the nuts with the butter, sugar and flour; you will have to combine this dough with your hands; if a bit too dry, add drops of lemon juice or rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in waxed paper or parchment.
• Following day preheat the oven to 350 degrees. cut dough into 1/4inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden. Remove from oven and cool cookies on a rack.
• When cooled to room temperature, sandwich two cookies together with raspberry jam and spread some of the chocolate icing (see below) over the top cookie. For a pretty presentation, set them in fluted paper cups.

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.

ISCHLERS

Steps:

• MAKE DOUGH:.
• 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.
• BAKING COOKIES -- 2+ hours later:.
• 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.(Be careful! These little discs burn fast!).
• Let cool.
• GANACHE - can me made ahead while dough in fridge or later while baking:.
• Bring cream to a boil and pour over chocolate.
• Let stand 5 minutes; stir until smooth.
• Let cool.
• Whisk until thick.
• MAKING YUMMY SANDWICHES = Assembly line family time:.
• Spread 1 teaspoon jam onto one cookie,
• Then sandwich with a second cookie.
• Spread with a bit of ganache on top.
• -OR-.
• ganache in the center & Jam on top shows the pretty jam color, but can't stack them
• Chill before serving.

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