Ischli Cookies Recipe

Name: Ischli Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound almonds or hazelnuts, chop fine; 1/2 pound butter room temp; 1/4 pound sugar; 1/2 pound flour, all-purpose; 1 x raspberry jam seedless; 1/4 pound chocolate (semi-sweet) bittersweet, melt; 1/4 cup water; 3 tablespoons sugar superfine; 1 teaspoon instant coffee, espresso; 1 tablespoon butter

Servings: persons

1
If you cannot buy nuts already ground, then grind them in a processor, taking care not to overprocess them or they will turn oily; you can also process them with the sugar to prevent them from turning oily.
2
(Note if you are working with whole hazelnuts, toast them first in a 400~ oven, rub off skins, let cool and then grind.)
3
Combine the nuts with the butter, sugar and flour; you will have to combine this dough with your hands; if a bit too dry, add drops of lemon juice or rum.
4
Form dough into a roll 1 1/4 inch thick.
5
Refrigerate overnight in waxed paper or parchment.
6
Following day preheat the oven to 350F (180C).
7
Cut dough into 1/4 inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden.
8
Remove from oven and cool cookies on a rack.
9
When cooled to room temperature, sandwich two cookies together with raspberry jam and spread some of the chocolate icing (see below) over the top cookie.
10
For a pretty presentation, set them in fluted paper cups.
11
CHOCOLATE ICING-Melt chocolate with water and sugar.
12
When melted, add instant coffee and cook over very low heat for 5 minutes.
13
Turn heat off, add butter and let icing cool to room temperature.

1110

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 pound almonds or hazelnuts, chop fine, 1/2 pound butter room temp, 1/4 pound sugar, 1/2 pound flour, all-purpose, and more.

Yes, Ischli Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ischli Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions