Stunning Ischler Cookies
These are the top reasons why we adore these cookies:
- they look stunning, and they are coated in a luscious chocolate coating
- the fruity apricot filling creates a gorgeous balance of flavors
- they are perfect for special celebrations like Christenings, birthday parties, or wedding, and they make the perfect Christmas cookies
- even though they look fancy, they aren't too complicated to make at home
- kids and adults adore them, and they are a lovely homemade gift
Essential ingredients
This recipe has three essential components: delicious nutty cookie dough, fruity filling, and a luscious chocolate coating. Below, you can find more about the step-by-step method and measurements.
Dough - This cookie dough is made with all-purpose flour, almonds, powdered sugar, butter, and cinnamon. This combination makes cookies crunchy enough and incredibly tasty. You can optionally substitute the ground almonds for ground hazelnuts or walnuts.
Filling - Our favorite filling is apricot jam or marmalade. If your jam is too thick, add it to a saucepan and place over medium heat. Cook for a minute, then use. Optionally, feel free to use a different jam flavor.
Coating - these cookies wouldn't be the same without the chocolate coating. You can dip the cookie in melted chocolate or just the upper part. Use high-quality dark chocolate that has approx. 50% - 60% cacao.
Storing
Feel free to store these cookies in your pantry. Place them in an airtight container or cookie box and keep them there for up to three weeks.
How to make Ischler Cookies at home (video)
Check this short video to learn how to make Ischler Cookies at home.
Next, try these cookie recipes
- Speculaas Cookies
- Vanilla Crescent Cookies
- Coconut Macaroons
- Jaffa cakes
- Lemon Poppy Seed Cookies
- Viennese Whirls
- Chocolate Crinkle Cookies
- Brittle Linzer Cookies
Made in collaboration with Merit HP d.o.o.
METHOD
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dough
Add flour, baking powder, ground almonds, and a pinch of salt to a bowl. Stir and set aside. Add softened butter, powdered sugar, and cinnamon powder to a bowl of a stand mixer fitted with a paddle hook (or to a separate bowl if you're using an electric mixer). Start beating on medium heat and mix for 5 minutes or until all the ingredients are well combined. Add the flour and mix to combine, but don't overwork the mixture. Flatten the cookie dough into a disk and place it in a freezer bag. Seal and place in the fridge for 1 hour or overnight.
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filling
Add the jam to a pastry bag and pipe on half of the cookies. If the jam / marmalade is too thick, add it to a saucepan and heat over medium heat for a minute. Cover the cookies with the jam with the rest of the cookies and set aside for 10 minutes for the jam to set.
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coating
Melt the chocolate and stir in the oil. Using a fork, dip the cookie into the chocolate to evenly cover the cookie. Then, transfer to a parchment paper to set. Optionally, decorate the cookies with chopped or whole nuts while the chocolate hasn't set yet.
TipIf you don't like chocolate-covered cookies, feel free to only dip the upper part of the cookies into melted chocolate.
