Delicate walnut pastry, smooth butter cream, tangy apricot jam, and a layer of dark chocolate create a delicious treat that melts in your mouth after resting. This recipe yields about 40 to 45 sandwiched cookies.
Preparation takes a bit of time, but each step is simple and straightforward. Just work quickly with cold butter, avoid overbaking the bases, and let the finished cookies rest for 24 to 48 hours. You can use either walnuts or hazelnuts to your taste, and decorate the tops with nuts, almonds, or freeze-dried fruit.
What You’ll Need
For the delicate walnut pastry:
- 300 g plain flour,
- 200 g cold butter, cut into small cubes,
- 100 g powdered sugar,
- 100 g finely ground walnuts or hazelnuts,
- 1 egg yolk,
- a pinch of salt,
- optional: 1 teaspoon vanilla sugar or grated lemon zest.
For sandwiching and the walnut filling:
- 150 to 200 g smooth apricot jam without fruit pieces,
- 120 g softened butter,
- 80 to 100 g powdered sugar, to taste,
- 70 to 80 g finely ground nuts,
- 1 to 2 tablespoons rum or milk to smooth and flavor the cream,
- optional: 1 teaspoon cocoa powder for a darker color and richer flavor.
For the chocolate glaze and decoration:
- 150 to 180 g dark chocolate (55–70% cocoa),
- 30 to 40 g butter or 1 tablespoon oil for a shinier glaze,
- optional: ground nuts, almond flakes, or freeze-dried fruit for sprinkling.
Step-by-Step Preparation:
1. Preparing the dough: In a bowl, mix together the flour, powdered sugar, salt, and finely ground walnuts. Add the cubes of cold butter and quickly rub them in with your fingers until the mixture resembles damp crumbs.
2. Bringing together and chilling: Add the egg yolk and, if desired, the vanilla sugar or grated lemon zest. Quickly combine into a smooth, compact dough, wrap in cling film, and chill in the fridge for 45 to 60 minutes.
3. Cutting out the bases: Preheat the oven to 170°C. Roll the chilled dough out on a lightly floured surface to about 3–4 mm thick. Cut out circles or ovals and carefully transfer them to a baking tray lined with parchment paper.
4. Baking: Bake the bases for 8 to 10 minutes, until the edges are lightly golden. Let them cool briefly on the tray to firm up, then transfer to a wire rack to cool completely.
5. Preparing the walnut cream: In a clean bowl, beat the softened butter with the powdered sugar until light and fluffy. Mix in the ground nuts and, if desired, cocoa powder. Gradually add rum or milk until you get a smooth, creamy filling, then chill briefly in the fridge.
6. Assembling the cookies: Spread a thin layer of smooth apricot jam on half of the cooled bases. Spread walnut cream on the other half. Sandwich together to form neat cookies and gently press them together.
7. Preparing the glaze: Melt the dark chocolate with the butter or oil in a water bath or carefully in the microwave. Stir until smooth and lump-free.
8. Decorating: Dip the tops of the sandwiched cookies into the chocolate glaze or spoon the glaze over them. Place on a wire rack and, before the chocolate sets, sprinkle with ground nuts, almond flakes, or freeze-dried fruit as desired.
9. Resting: Place the finished cookies in a sealable paper box, separating layers with parchment paper. Let them rest in a cool place for 24 to 48 hours. During this time, the pastry softens and the flavors meld beautifully.
How to Keep the Pastry Delicate
Use butter straight from the fridge for the dough. Work quickly so the dough doesn’t warm up from your hands. Avoid overbaking the bases and take them out of the oven as soon as the edges start to turn golden.
Which Jam to Choose
Smooth apricot jam without fruit pieces pairs best with the walnut cream and dark chocolate. Its tangy flavor balances the sweetness of the cream, pastry, and glaze, and it spreads easily in a thin, even layer.
Why Let the Cookies Rest
Let the Ischler cookies rest in a cool place for at least 24 hours, ideally 48. During this time, the jam, cream, and walnut bases meld together and the pastry softens. Separate layers with parchment paper to protect the glaze and prevent the cookies from sticking together.
