These Ischler Törtchen are chocolate covered almond shortbread with apricot filling! A favorite vintage Christmas cookie!
Another cookie Mom and I have been making for eons are Ischler Tortelettes. They have such a gorgeous flavor and texture.
I literally have to threaten my teenagers with a swift death, if they steal any out of the freezer! There is a really good reason for that! Read on!
I recall one year when my eldest son was in high school, I made a triple batch. Now keep in mind this took 8-10 hours to accomplish such a feat.
I was running out of freezer space and being that it was very cold that year, I was using the front porch for added freezer space!
On Christmas Eve I was making cookie plates for friends and family. I grabbed the cookie tin marked Ischlers and it was amazingly light!
I think he probably left 5 in a tin that had once held about 50 cookies. That’s one small indication of just how addictive these cookies are! (Lucky for him I had another tin!)
History of the Ischler
As with many vintage recipes, there is some debate over it’s origins, depending on who you read. Most agree that it is named after the small Austrian village of Bad Ischl.
It is said that the proprietor of a bakery in the spa town, Johann Zauner, developed the recipe for Franz Joseph I, Austrian emperor in the mid 1800’s.
Debate over fillings
Again, as with many vintage recipes, there is debate over what these confections were filled with.
Some maintain they should be filled with a chocolate cream. Others are of the thought they should have jam filling, such as sour cherry, raspberry, or apricot. Then dipped in, or frosted with chocolate.
The recipe we originally found was filled with apricot and frosted with semi-sweet chocolate, so that is the recipe we still use today.
What you need
For cookie
- ground almonds
- flour
- sugar
- baking powder
- butter
- lemon zest
- lemon juice
- salt
For filling and glaze
- apricot jam
- semisweet chocolate, baking chocolate melts better than chips
- butter
- almond slices, for garnish
How to make them
- Place all ingredients in large mixing bowl.
- Mix with hands to incorporate all ingredients.
- Form a smooth dough. Wrap in plastic or waxed paper. Refrigerate overnight.
- Roll dough to 1/8″ thick on floured board.
- Cut out 1.5″ or 2″ rounds, between waxed paper. See recipe notes for important tips.
- Place cookies on parchment lined baking sheet. They can be placed close, since they don’t rise too much.
- Bake at 350°F for 10 minutes until very lightly browned. Don’t over brown, or they will taste burned.
<h3>To assemble cookies</h3> - Match up tops and bottoms.
- Fill with a bit of apricot jam. Top with another cookie.
- Melt chocolate and butter in double boiler, or in microwave in 15 second bursts, stirring between bursts. Don’t get chocolate too hot ot it will seize up.
Frost top of cookie with a layer of chocolate. Decorate with slivered almonds. Allow cookies to dry on cooling rack for at least a couple hours.
Pro tips
- Dough is best made by hand. The mixer over mixes the dough, and it may end up tough.
- Dough should be really cold. Then let a small piece sit out of the refrigerator, and then roll.
- Roll dough between pieces of waxed paper.
- Before cutting, loosen both of the dough from the waxed paper. To do this, gently peel off the paper from one side of the dough. Then replace the paper and gently flip over. Loosen the other piece of waxed paper, then cut out shapes.
- Bake cookies on silpat, parchment paper, or greased and floured baking sheet.
- Let cool just a few minutes, before removing from sheet, after baking.
- Cool on wire racks.
- Since the dough is so short, you usually end up with a few random shapes. Match a top cookie to a bottom before filling and icing.
- Thin cookies are quite fragile, handle gently.
- Don’t overfill with jam, or it spills out the sides.
- Do not overheat chocolate, because it can seize.
- If chocolate becomes seized, add a little more butter, or better yet, warm water, a few drops at a time.
How to store
Store between pieces of waxed paper in an air tight container. Store in the refrigerator for up to a week. Can be stored in freezer for about 1 month, longer, if they are tightly wrapped (and last that long).
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What are your favorite Christmas, or holiday cookies?
In our family, everyone has a different favorite cookie! These Ischlers, Jam Filled Cookies, Christmas Cut Out Cookies and Hildabrötchen are a few, we are obligated to make, to keep the family happy.
These are by no means difficult but they do take quite a bit while to make. For a single batch, about 2-3 hours, with drying time, depending on how big your cutter is. 2″ cookies are made much faster.
I hope you enjoyed the post today for these delicious Ischler Tortelettes! Give them a try and let me know what you think!
Enjoy! And have fun cooking!
Ischler
Ingredients
- 1/2 teaspoon baking powder
- 2 cups sifted flour
- 1/4 teaspoon Salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 cup ground blanched almonds
- 3/4 cup Sugar
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice, fresh or bottled
- 1/2 cup apricot jam
For Glaze
- 3/4 cup (4 oz) semisweet chocolate baker's chocolate melts better than chips
- 1 tablespoon Butter
- Blanched almonds , halved
Instructions
For Dough
- Sift flour with baking powder and salt.
- Cut 1 cup butter in small pieces.
- Add butter, ground almonds, sugar, lemon juice and rind to flour,
- Knead with hands until dough is very smooth and firm.
- Chill for at least 2 hours or overnight.
For cookies
- Roll small parts of dough between waxed paper to 1/8″ to 1/4″ thickness; dough is easier to roll if it is left out of refrigerator for at least 15 minutes. See notes ***
- Cut into 1″ or 2″ rounds.
- Bake cookies on greased and floured cookie sheets, or on parchment paper covered sheets, in moderate oven (350 F) 10 minutes, or until golden. Remove cookies carefully. Very thin cookies are fragile.
- After cooling, put two cookies together with jam in between, sandwich fashion.
- Melt chocolate and 1 tablespoon butter over hot, not boiling, water. Beat until smooth. If necessary, add more butter or up to 1 tablespoon hot water to achieve spreading consistency.
- Frost cookies on top. Decorate tops with slivered almonds immediately, while frosting is still soft. Cool thoroughly before storing. Will freeze up to 1 month.
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Nutrition
Originally Published 12/14/2014
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Katie
Looks so delicious! Can’t wait to try this one!
Beth Neels
Thank you Katie! Happy holidays!
sherry brubaker
These were so easy to make because the instructions were super clear- a huge plus for this beginner baker! They taste absolutely delicious, I can’t wait to make them for my neighbors!
Beth Neels
Thanks Sherry. I’m glad the post was helpful and that you liked the cookies!
Kathryn Donangelo
Apricot and chocolate sounds like such a delicious combo. I’m adding these to my baking list over the weekend!
Beth Neels
Let me know how you like them. Thanks for checking out the recipe Kathryn!
Bintu | Recipes From A Pantry
These sound like the perfect Christmas cookie, so delicious and a great treat for the whole family!
Beth Neels
Thank you Bintu. They are definitely a favorite around here!
Alison
These look absolutely delightful! I’m part Austrian, so I’ve got to give these a try this season!
Beth Neels
They are everyone’s favorite cookie in my house. I hope you enjoy Alison!
Gabby | The Tolerant Table
These look fabulous Beth! What a naughty son you have sneaking off with so many of your treats ???? Just goes to show they are clearly delicious ????
Binky
They are definitely delicious, Gabby! But i totally wanted to kill him! Thanks!
Michelle
Wow! These would be my cookie heaven! They’re beautiful and the combination of apricot and chocolate. That’s perfect. Yes, I can see these disappearing so quickly. Delicious.
Binky
Thank you Michelle! They really are heavenly!
Aleka
I love unique cookies and these are definitely that! I have never had chocolate and apricot together but I’d love to make these to try that combination!! Sounds perfect ????????
Binky
Oh, one of my favorite flavor combinations! Definitely give it try! Thanks Aleka!
Ellen
Such a pretty cookie! I love that you used apricot. They look delicious.
Binky
Apricot is one of my favorites!! Thanks, Ellen!
Tara
Ooh, such delicious little cookies. I love the combination of chocolate and apricot. So perfect for the holidays.
Binky
Chocolate and apricot are one of my favorite combinations! Thank you Tara!
debi
These look great! Nice and easy as well as full of flavor!
Binky
Thanks, Debi! Yes, they are not difficult at all!
Alex & Brittany
YUMMY!!! We want some 🙂
Binky
You now have the recipe! They’re not hard. Give them a shot!
Shelly
To late!!
Binky
Why did you make them, Shell? You’re such a good daughter! Keep the tradition going!
Donna Gaul
And my favorite
Binky
I didn’t know they were your favorite! I’ll send you some but you have to hoard them and not tell anyone else! LOL!