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    Home » Grocer to Table » Ischler – Austrian Shortbread, Chocolate & Apricot

    Ischler – Austrian Shortbread, Chocolate & Apricot

    Posted on January 20, 2017 By Beth Neels

    255 shares
    Jump to Recipe Jump to Video Print Recipe
    Choclate covered almond shortbread with apricot filling

    These Ischler Törtchen are chocolate covered almond shortbread with apricot filling! A favorite vintage Christmas cookie!

    Chocolate covered, almond topped cookies with apricot filling on marble board
    Ischeler Tortelettes

    Another cookie Mom and I have been making for eons are Ischler Tortelettes, otherwise know as ishler or isler . These cookie sandwiches 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!

    Close up Chocolate covered Ischelers Tortellettes Sandwich Cookie with crushed almonds on top

    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 town of Bad Ischl.

    It is said that the proprietor of a pastry shop in the spa town, Johann Zauner, developed the recipe for Emperor Franz Joseph I, who was Austro-Hungarian empire in the mid 1800’s. He had a summer residence in Bad Ischl.

    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 melted chocolate or chocolate ganache.

    The original recipe we found was filled with apricot and frosted with semi-sweet chocolate, so that is the recipe we still use today.

    To add to the confusion, most specify almonds were used but others swear that hazelnuts should be used for the shortbread. This one, in particular would be a delicious substitution.

    What you need

    For cookie

    • ground almonds
    • flour
    • granulated 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

    1. Place all ingredients in large mixing bowl.
    2. Mix with hands to incorporate all ingredients until a uniform dough forms. You can make them in the bowl of a stand mixer with a paddle attachment but I find it easier to use your hands.
    3. Form a smooth dough. Wrap in plastic wrap or waxed paper. Refrigerate overnight.
    4. Roll dough to 1/8″ thick on floured board.
    5. Cut out 1.5″ or 2″ circles with a round cookie cutter, between waxed paper. See recipe notes for important tips.
    6. Place cookies on parchment lined baking sheet. They can be placed close, since they don’t rise too much.
    7. Bake at 350°F for 10 minutes until very lightly browned. Don’t over brown, or they will taste burned.
    8. Match up tops and bottoms.
    9. Fill with a bit of apricot jam. Top with another cookie.
    10. Melt chocolate and butter in double boiler, a small saucepan or in microwave in 15 second bursts, stirring between bursts. Don’t get chocolate too hot or 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).

    Chocolate covered Ischelers Tortellettes Sandwich Cookie with slivered almonds on top on marble board

    Tools I Use

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Marble rolling pin
    • marble board
    • baking sheets
    • cutters

    What are your favorite Christmas, or holiday cookies?

    In our family, everyone has a different favorite cookie! These Ischler cookies, 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.

    Chocolate covered Ischelers Tortellettes Sandwich Cookie with slivered almonds on marble board

    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!

    Binky’s Signature
    Chocolate covered, almond topped cookies with apricot filling on marble board

    Ischler

    Ischeler are a vintage Austrian Christmas Cookies are a family favorite! Almond shortbread filled with apricot jam and frosted or dipped in chocolate.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Prep Time: 15 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 15 minutes
    Servings: 36 cookies
    Calories: 126kcal
    Author: Beth Neels
    Cost: $8

    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.
    mixer- KitchenAid
    non stick baking sheet
    rolling board, marble
    rolling board, marble
    cookie cutters, linzer set
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Roll dough between waxed paper. Dough is very short. It is best to loosen the rolled dough from both pieces of waxed paper. To do this, carefully lift the waxed paper from the top of the dough. Then add the top back on and carefully flip the dough over, so that the bottom is now the top. Now just pull the waxed paper off of the top. Now cut out shapes, pick them up with a cookie spatula and lay on parchment lined cookie sheet.
    General Baking Tips:
    Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
    Always measure liquid ingredients with liquid measuring cup
    Never break eggs directly into recipe. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
    Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check temperature regularly.
    Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

    Nutrition

    Calories: 126kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 66mg | Potassium: 35mg | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.5mg
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

    Originally Published 12/14/2014 Updated 2/2/2022.

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

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    255 shares

    Reader Interactions

    Comments

    1. Martine

      January 16, 2022 at 5:52 pm

      Ground almonds–Would that be almond meal or the finer almond flour, or just small coarse bits of almonds?

      Reply
      • Beth Neels

        January 17, 2022 at 11:15 am

        For the dough I use almond slivers that I grind in a food processor. I like some large chunks. If you don’t have a food processor, you could chop with a knife or substitute almond meal.

        Reply
    2. Katie

      December 08, 2020 at 11:54 am

      5 stars
      Looks so delicious! Can’t wait to try this one!

      Reply
      • Beth Neels

        December 08, 2020 at 12:15 pm

        Thank you Katie! Happy holidays!

        Reply
      • Penny M Calla

        May 13, 2021 at 10:37 pm

        Your recipe is a copy of a very old recipe Kraft and Bing Cosby Christmas show 1948/Sheila McClain New Years Day special 1949 I have the original recipe booklet (pink) and it’s exactly the same. You should give them credit if you’re using their recipe and their instructions. Give yourself credit for the pics but this is not your recipe to take credit for. I personally share recipes/pics all the time but I give credit always.

        Reply
        • Penny M Calla

          May 13, 2021 at 10:39 pm

          The complete name in the booklet is Ischeler Tortelettes

          Reply
          • Beth Neels

            May 14, 2021 at 11:03 am

            Yes. That is the name we knew it by but the more appropriate spelling in Austria is Ischler, Ischler tortes, and a few others.

            Reply
        • Beth Neels

          May 14, 2021 at 11:01 am

          Thanks. We actually got this recipe from a Woman’s Day cutout in the early 1970’s but I haven’t been able to find it. I state in the first sentence that this is a vintage recipe. Like many vintage recipes, they change over the years and change from region to region in their country of origin. I’d be interested to see the booklet that you have. Have you seen an online version of it? Thanks again. Have a nice day.

          Reply
    3. sherry brubaker

      December 08, 2020 at 11:44 am

      5 stars
      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!

      Reply
      • Beth Neels

        December 08, 2020 at 12:15 pm

        Thanks Sherry. I’m glad the post was helpful and that you liked the cookies!

        Reply
    4. Kathryn Donangelo

      December 08, 2020 at 11:38 am

      5 stars
      Apricot and chocolate sounds like such a delicious combo. I’m adding these to my baking list over the weekend!

      Reply
      • Beth Neels

        December 08, 2020 at 12:14 pm

        Let me know how you like them. Thanks for checking out the recipe Kathryn!

        Reply
    5. Bintu | Recipes From A Pantry

      December 08, 2020 at 11:36 am

      5 stars
      These sound like the perfect Christmas cookie, so delicious and a great treat for the whole family!

      Reply
      • Beth Neels

        December 08, 2020 at 12:14 pm

        Thank you Bintu. They are definitely a favorite around here!

        Reply
    6. Alison

      December 08, 2020 at 11:22 am

      5 stars
      These look absolutely delightful! I’m part Austrian, so I’ve got to give these a try this season!

      Reply
      • Beth Neels

        December 08, 2020 at 11:23 am

        They are everyone’s favorite cookie in my house. I hope you enjoy Alison!

        Reply
    7. Gabby | The Tolerant Table

      December 20, 2017 at 7:56 pm

      5 stars
      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 ????

      Reply
      • Binky

        December 21, 2017 at 2:02 pm

        They are definitely delicious, Gabby! But i totally wanted to kill him! Thanks!

        Reply
    8. Michelle

      December 20, 2017 at 1:39 am

      5 stars
      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.

      Reply
      • Binky

        December 20, 2017 at 12:08 pm

        Thank you Michelle! They really are heavenly!

        Reply
    9. Aleka

      December 19, 2017 at 9:51 pm

      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 ????????

      Reply
      • Binky

        December 20, 2017 at 12:09 pm

        Oh, one of my favorite flavor combinations! Definitely give it try! Thanks Aleka!

        Reply
    10. Ellen

      December 16, 2017 at 8:16 pm

      Such a pretty cookie! I love that you used apricot. They look delicious.

      Reply
      • Binky

        December 17, 2017 at 1:21 pm

        Apricot is one of my favorites!! Thanks, Ellen!

        Reply
    11. Tara

      December 16, 2017 at 6:28 pm

      5 stars
      Ooh, such delicious little cookies. I love the combination of chocolate and apricot. So perfect for the holidays.

      Reply
      • Binky

        December 17, 2017 at 12:16 pm

        Chocolate and apricot are one of my favorite combinations! Thank you Tara!

        Reply
    12. debi

      December 16, 2017 at 4:50 pm

      5 stars
      These look great! Nice and easy as well as full of flavor!

      Reply
      • Binky

        December 17, 2017 at 12:15 pm

        Thanks, Debi! Yes, they are not difficult at all!

        Reply
    13. Alex & Brittany

      February 28, 2017 at 11:35 am

      5 stars
      YUMMY!!! We want some 🙂

      Reply
      • Binky

        February 28, 2017 at 11:37 am

        You now have the recipe! They’re not hard. Give them a shot!

        Reply
    14. Shelly

      February 28, 2017 at 11:34 am

      To late!!

      Reply
      • Binky

        February 28, 2017 at 11:36 am

        Why did you make them, Shell? You’re such a good daughter! Keep the tradition going!

        Reply
    15. Donna Gaul

      February 28, 2017 at 11:33 am

      And my favorite

      Reply
      • Binky

        February 28, 2017 at 11:36 am

        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!

        Reply

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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