Prep 30 mins
Cook 7 mins
This is one of my Mom's (Austrian) recipes that she would make on Special Occasions and Christmas...she always stressed that the dough had to rolled very thin..I use a German Measuring cup.. have not converted.. we always used Red Currant Jelly for filling.. tried others.. but liked this the most.. There were never any left.. and I have to hide these from my boys.. sounds a little time consuming but well worth the trouble!
- 150 g flour (Mehl)
- 120 g butter (1 stick plus 1 tblsp)
- 60 g sugar (Zucker)
- 60 g very finely ground nuts (Sago, you can use almonds or walnuts)
- walnut halves
- 2 ounces unsweetened chocolate squares
- 1⁄4 cup water
- 2 tablespoons butter
- 1⁄2 teaspoon pure vanilla extract
- 2 cups powdered sugar
- Mix dough according to ingredients.
- Not necessary to chill.
- Nuts must be very fine or it will make it hard to roll out.
- I separate dough in half or quarters to roll out.
- Roll very thin like paper.
- and use either a small water glass or biscut cutter to cut round discs.
- bake in 350 degree oven until lightly browned-- While cookies are baking in a small pot on stove.
- mix 2 sq of chocolate, 1/4 c water, vanilla and 2 tblsp of butter on low heat until melted.
- remove from stove and add powdered sugar, mix well.
- set aside.
- When all cookies are baked and cooled.
- fill with jelly of choice.
- red currant seemed the best.
- take one disc and spread jelly thinly.
- place another on top, do this with all discs, then ice with Chocolate and top with Walnut Half.
First of all, it was well worth trying this recipe as the result is a dozen (not 2) delicious cakes. Just a few remarks: I think a little more flour is needed as the dough was too soft - I did have to put it in the fridge for half an hour. As for the icing, I could not get unsweetened chocolate so I lowered the amount of sugar a bit (to about 1 1/2 cups) and it worked for me. And, finally, I rolled the dough as thin as I could but it was far from paper thin (maybe if it had been less soft...). All in all, however, if you don't mind a little challenge, try this recipe - especially as it is the only Ischler recipe on the site.