Almonds, and apricots and chocolate—oh my! After rolling and cutting Christmas sugar cookies and gingerbread this week, the Ischler strikes me as a very sophisticated and upscale cookie, a “step into my parlor,” sort of cookie, not the kind of thing I would include in a lunch pail for a lumberjack (if I were ever to meet a lumberjack, that is).
A deceptively simple recipe, the Austrian Ischler combines ground almonds in the dough with apricots and chocolate filling. The combination makes for an outstanding cookie, first nutty and crumbly, then that fruity and chocolate finish.
A deceptively simple recipe, the Austrian Ischler combines ground almonds in the dough with apricots and chocolate filling. The combination makes for an outstanding cookie, first nutty and crumbly, then that fruity and chocolate finish.
The chilled dough ready to be rolled flat. I love my flour wand! Rose recommends rolling the dough with a sheet of plastic wrap on top to help prevent sticking and I heartily concur.
When rolling, approach the dough kindly, but with authority. Use short strokes from the center and be sure to turn the dough frequently on the board. It is an established fact that pastry and cookie dough has a natural affinity for kitchen counter tops. If not handled carefully, the dough will fuse with the counter top. Temperature is a large part of this molecular equation. Once this immutable bond has formed, no amount of wheedling will coax your carefully cut shapes off the board. Your only choice will be to scrape it all off and re-roll it. Therefore, wield your rolling pin attentively on a lightly floured board and turn the dough often!
The cookies are cooling, with golden edges and flecks of almond visible on the wafers.
I made the chocolate ganache with two parts bittersweet to one part milk chocolate to accommodate my husband's preference for sweet chocolate.
Spreading the wafers with strained apricot preserves...
...and then topping them with a second cookie spread with the chocolate ganache.
I ran out of the apricot preserves and used my homemade peach melba jam for the last six cookies. That peach and raspberry flavor combination, while not traditional for the Ischler, proved to be delicious!
The Ischler--so elegant, so delicious!
Several weeks ago, Rose posted a recipe on her blog for Glocker Marzipan Bâtards, another almond cookie, that one chewy, glazed with strained apricot preserves and sprinkled with Maldon sea salt. (http://www.realbakingwithrose.com/2014/11/an_amazing_new_cookie_for_the.html#more).
They are divine! The Ischler and the Glocker Bâtards are close cousins in flavor, with the Ischler striking the additional chocolate note. If I had to choose between the two of them, I prefer the Glocker Bâtards.
GIVEAWAY THIS WEEK!!
Rose’s fans probably remember her post about the Crack ‘Em, a little spoon rest with a built in ridge to make cracking eggs quick, clean and completely foolproof. I really like this little gadget, and thought it would be fun to share one with a fellow baking enthusiast! So, everyone who leaves me a comment anywhere on my blog until Saturday, December 20 will be entered to win a Crack ‘Em. Thanks for visiting and good luck!
They are divine! The Ischler and the Glocker Bâtards are close cousins in flavor, with the Ischler striking the additional chocolate note. If I had to choose between the two of them, I prefer the Glocker Bâtards.
GIVEAWAY THIS WEEK!!
Rose’s fans probably remember her post about the Crack ‘Em, a little spoon rest with a built in ridge to make cracking eggs quick, clean and completely foolproof. I really like this little gadget, and thought it would be fun to share one with a fellow baking enthusiast! So, everyone who leaves me a comment anywhere on my blog until Saturday, December 20 will be entered to win a Crack ‘Em. Thanks for visiting and good luck!
 |  www.crackemeggs.com |
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