ISHLER LITTLE EMPERORS CAKES
Ischler cookies, comes from the Austrian spa town of Bad Ischl. In the time, Emperor Franz Joseph and all of his court used to buy these little cakes from very famous confectioners in the region by batches, that's how good they were! And they were called with the apt name Ischler Törtchen or Ischler little cakes.
Servings: 40 cookies
Calories: 190kcal
Ingredients
For the dough
- 210 g all-purpose flour
- 70 g fine sugar
- 1/2 pkg vanilla sugar (4 g)
- 1 tbs milk
- 1 egg yolk
- 125 g soft unsalted butter room temperature
Filling:
- 150 g grounded nuts walnuts, hazelnuts, almonds
- 100 g confectioner sugar
- 3 tsp rum
- 50 g unsalted butter room temperature
- 80 -100 g apricot jam + extra jam for second layer
Chocolate glaze
- 400 g baking chocolate or chocolate chips
- 2 tbsp unsalted butter
- 15-20 blanched almonds or walnuts for decoration
Instructions
For the dough
- In a bowl of a standing mixer, mix all the ingredients for the dough, until combined. The dough will come together in a ball.
- Remove the dough from the bowl. Pat the dough into a disc. Cover in plastic food wrap, and refrigerate until firm (1 hour).
- Preheat oven to 160 C / 320 F (middle rack). On a lightly floured surface, roll the dough out about 1/4"-thick.
- Using round cookie cutter, cut out cookies (about 1" inch wide). Transfer the cookies to a parchment-lined baking sheet.
- Gather the scrap dough, roll, and repeat. Bake the cookies in preheated oven for 5 -8 minutes or until the edges are just beginning to turn lightly golden. Let the cookies cool for 5 minutes on the baking sheet, before filling them with buttercream.
Nut Filling
- In a medium bowl of standing mixer, mix all the ingredients, until creamy (except the extra apricot jam for second layer).
- Place the nut filling in a piping bag with round tip. Pipe the filling onto half batch of the baked cookies. Add a layer of apricot jam on the other half of the cookies and close them to make a sandwich. Let chill in the refrigerator for 1-2 hours, before dipping in chocolate.
Chocolate glaze
- Melt the chocolate and butter over water bath and dip the top half of a round cookie. Decorate with half of blanched almond or walnut. Let cool in the refrigerator for 1 hour or overnight.
- Keep refrigerated and consume within 5-7 days.