How to Make Ischler Cookies: A Taste of Austrian Tradition

Ischler cookies, those delightful little sandwiches of nutty shortbread filled with rich chocolate and topped with a delicate glaze, are a true taste of Austria. Originating in the town of Bad Ischl (hence the name!), these cookies have been a beloved treat for generations, gracing holiday tables and special occasions with their elegant simplicity.

If you’re looking for a baking project that’s both impressive and approachable, look no further! This recipe will guide you through each step, ensuring your Ischler cookies turn out as beautiful as they are delicious. Let’s dive in and recreate a piece of Austrian culinary history in your own kitchen!

Ingredients:

For the cookies:

• 2 cups (250g) all-purpose flour
• 1 cup (100g) finely ground hazelnuts (or almonds)
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Pinch of salt

For the filling:

• 1 cup (200g) high-quality apricot jam (or raspberry jam)

For the chocolate coating:

• 8 ounces (225g) dark chocolate, chopped
• 1 tablespoon vegetable shortening or coconut oil

For the glaze (optional):

• 1/2 cup (60g) powdered sugar
• 1-2 tablespoons milk or water

Equipment:

• Mixing bowls
• Electric mixer
• Rolling pin
• Cookie cutters (round shape, about 2-3 inches in diameter)
• Baking sheets
• Parchment paper
• Wire rack
• Double boiler or heatproof bowl
• Small offset spatula

Instructions:

Making the Dough:

1. Combine dry ingredients: In a mixing bowl, whisk together the flour, ground nuts, and salt.
2. Cream butter and sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add egg yolk and vanilla: Beat in the egg yolk and vanilla extract until well combined.
4. Gradually incorporate dry ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
5. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). This will prevent the cookies from spreading too much while baking.

Ischler Cookie Dough

Baking the Cookies:

1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
3. Cut out cookies: Use a round cookie cutter to cut out cookies.
4. Bake: Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.
5. Cool completely: Allow the cookies to cool completely on the baking sheets before filling and dipping.

Baked Ischler Cookies

Assembling the Ischler Cookies:

1. Make the chocolate coating: In a double boiler or heatproof bowl set over simmering water, melt the dark chocolate and shortening together, stirring until smooth.
2. Fill and dip: Spread a thin layer of jam on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
3. Dip in chocolate: Carefully dip each cookie sandwich in the melted chocolate, coating it completely. Place the dipped cookies on a parchment-lined tray or plate.
4. Optional glaze: While the chocolate is still wet, you can drizzle a simple glaze made with powdered sugar and milk over the cookies for decoration.
5. Set the chocolate: Allow the chocolate to set completely before serving. This can be done at room temperature or in the refrigerator for faster setting.

Tips and Tricks:

• Nut variations: Feel free to experiment with different nuts in the dough. Walnuts, pecans, or pistachios would all be delicious additions.
• Jam alternatives: While apricot jam is traditional, you can use other fruit spreads like raspberry, blackberry, or even a seedless red currant jelly.
• Chocolate consistency: If the melted chocolate seems too thick, you can add a little more shortening, one teaspoon at a time, until it reaches a good dipping consistency.
• Storage: Store your Ischler cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs:

Can I freeze Ischler cookies?

Yes, these cookies freeze beautifully. You can freeze them before or after dipping in chocolate. To freeze, arrange them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months.

My cookies turned out a bit dry. What happened?

Overbaking can lead to dry cookies. Make sure to check them early and take them out of the oven when the edges are just starting to turn golden.

Can I use a different type of chocolate for dipping?

Absolutely! Milk chocolate or semi-sweet chocolate would also work well. Just keep in mind that the sweetness level will vary depending on the chocolate you choose.

Decorated Ischler Cookies

There you have it – your guide to making classic Austrian Ischler cookies! Enjoy these delicate treats with a cup of tea or coffee, and impress your friends and family with your baking skills. Don’t forget to share your experience and baking adventures in the comments below. Happy baking!

For those who enjoy nutty shortbread, our recipe for Nutty Shortbread provides a simple yet satisfying treat. And if you’re interested in exploring more cookie varieties, we recommend checking out our guides on making Red Velvet Cookies and Raspberry Sandwich Cookies, each offering a unique and delectable flavor profile.