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Ischler cookies with almonds and cocoa cream
Ischler cookies made from spelt and almond shortcrust with butter and honey, sandwiched with a filling of cream, cocoa and honey. Family-friendly desserts, 269 kcal per two cookies.
At a glance
Serves 12
Prep time: 50 min
Cooking time: 20 min
Total time: 70 min
Calories: 269 kcal per serving
Protein: 5 g
Fat: 19 g
Carbs: 18 g
Ingredients
200g spelt flour
100g ground almonds
160g butter
80g honey
1 egg yolk
100g cream
1 pinch of salt
25g cocoa powder
Method
You’ll need: oven · cookie cutters
Knead the spelt flour, almonds, salt, most of the cold butter in pieces, half of the honey and the egg yolk into a shortcrust dough. Chill it for 1 hour.
Heat the cream, cocoa, remaining honey and remaining butter, stirring, and let the filling simmer for 2 minutes. Chill it for 1 hour until spreadable.
Preheat the oven to 180 °C (160 °C fan). Roll out the dough 3 mm thin and cut out 48 round cookies of 4 cm.
Bake the cookies on baking trays lined with baking paper, one tray at a time, at 180 °C for 8 to 10 minutes each, until the edges are light brown. Leave them to cool.
Briefly stir the cocoa cream until smooth, spread it on half of the cookies and place the rest on top.
Chill the Ischler cookies for 30 minutes until the cream has set.
Good to know
Ischler cookies are two crumbly almond cookies with a chocolate filling, named after Bad Ischl in Austria's Salzkammergut. Here you stir the filling together from cream, cocoa and honey, with no chocolate at all. After a night somewhere cool they turn more tender.
