Ischler (Chocolate and Apricot Almond) Cookies
Ischler (Chocolate and Apricot Almond) Cookies might be a good recipe to expand your dessert recipe box. One serving contains 165 calories, 2g of protein, and 10g of fat. This recipe serves 40. For 43 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 6 foodies and cooks. Head to the store and pick up sea salt, apricot preserves, heavy cream, and a few other things to make it today. It is brought to you by Dessert First Girl. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Apricot, Almond, Chocolate Chip Cookies, Dark Chocolate, Apricot & Almond Cookies, and Apricot-almond Sandwich Cookies.
Servings: 40
Ingredients:
2 cups (200 g) sliced almonds, preferably blanched
1 1/3 cups (412 g) apricot preserves
8 ounces (227 g) bittersweet (60%-62%) chocolate, roughly chopped
1 cup plus 2 tbsp (132 g) confectioners' sugar
1/2 large egg, lightly beaten
1 3/4 cups plus 1 tbsp (220 g) bleached all-purpose flour
2 ounces (58 g) heavy cream
1/4 teaspoon sea salt
16 tablespoons (227 g) unsalted butter, cold
1 teaspoon vanilla extract
Equipment:
stand mixer
bowl
baking paper
baking sheet
whisk
oven
wire rack
sauce pan
stove
spatula
offset spatula
measuring cup
butter knife
microwave
sieve
Cooking instruction summary:
Let butter soften at room temperature to 65 to 75 degrees F. In the meantime, grate the almonds very fine.Combine grated almonds, confectioners' sugar, and softened butter in a stand mixer and cream together until light and fluffy, starting on low speed and increasing to medium.Scrape down sides of bowl, add egg and vanilla, and beat until blended.Whisk flour and salt together in a separate bowl. With mixer running on low, slowly add the flour and mix until incorporated and dough starts to pull away from sides of bowl.Turn out dough into a large plastic freezer bag and press dough together, kneading until smooth. Divide dough into four pieces, wrap tightly in plastic, and refrigerate for at least 2 hours to let firm up.Twenty minutes before baking, preheat oven to 350 degrees F. Line a couple baking sheets with silicone baking mats or parchment paper.Remove a portion of dough from refrigerator and turn out onto a piece of parchment paper. Let soften for about 10 minutes or until soft enough to roll without cracking. Place another piece of parchment paper over the dough and roll out to about 1/8" thickness. Using a 2 1/4" inch round cutter, cut out about 20 cookies. Place on prepared baking sheets about 1/2" inch apart. (If dough is too soft, place back in refrigerator to firm up).Bake for 4 minutes, then rotate top to bottom and back to front, and bake for about 4 minutes before, when cookies are starting to brown at the edges.Let cookies fully cool on a wire rack before moving. Place chocolate in a heatproof bowl set over a saucepan of simmering water. Stir often until chocolate is fully melted. While chocolate is melting, place cream in a separate saucepan and bring to just under a boil on stove. Remove bowl of melted chocolate from heat. Pour warmed cream over chocolate and stir to incorporate. The ganache should drop thickly from a spatula. Set aside in a warm place until you are ready to fill cookies.Place apricot preserves in a small saucepan set over low-medium heat. Bring just to a boil. In the meantime, set a strainer over a heatproof measuring cup lightly coated with nonstick spray.Press the hot preserves through the strainer into the cup. You should get about 3/4 cup (333 g) of strained apricot preserves.In the microwave, reduce the apricot to about 2/3 cup. It should be very thick but still fluid.Using a small offset spatula or butter knife, spread a thin layer of apricot glaze over half on the cookies. Spread the other half of the cookies with a slightly thicker layer of ganache. Place the chocolate coated cookies onto the apricot coated cookies. Let sit for about 30 minutes for ganache to fully set.
Step by step:
1. Let butter soften at room temperature to 65 to 75 degrees F. In the meantime, grate the almonds very fine.
2. Combine grated almonds, confectioners' sugar, and softened butter in a stand mixer and cream together until light and fluffy, starting on low speed and increasing to medium.Scrape down sides of bowl, add egg and vanilla, and beat until blended.
3. Whisk flour and salt together in a separate bowl. With mixer running on low, slowly add the flour and mix until incorporated and dough starts to pull away from sides of bowl.Turn out dough into a large plastic freezer bag and press dough together, kneading until smooth. Divide dough into four pieces, wrap tightly in plastic, and refrigerate for at least 2 hours to let firm up.Twenty minutes before baking, preheat oven to 350 degrees F. Line a couple baking sheets with silicone baking mats or parchment paper.
4. Remove a portion of dough from refrigerator and turn out onto a piece of parchment paper.
5. Let soften for about 10 minutes or until soft enough to roll without cracking.
6. Place another piece of parchment paper over the dough and roll out to about 1/8" thickness. Using a 2 1/4" inch round cutter, cut out about 20 cookies.
7. Place on prepared baking sheets about 1/2" inch apart. (If dough is too soft, place back in refrigerator to firm up).
8. Bake for 4 minutes, then rotate top to bottom and back to front, and bake for about 4 minutes before, when cookies are starting to brown at the edges.
9. Let cookies fully cool on a wire rack before moving.
10. Place chocolate in a heatproof bowl set over a saucepan of simmering water. Stir often until chocolate is fully melted. While chocolate is melting, place cream in a separate saucepan and bring to just under a boil on stove.
11. Remove bowl of melted chocolate from heat.
12. Pour warmed cream over chocolate and stir to incorporate. The ganache should drop thickly from a spatula. Set aside in a warm place until you are ready to fill cookies.
13. Place apricot preserves in a small saucepan set over low-medium heat. Bring just to a boil. In the meantime, set a strainer over a heatproof measuring cup lightly coated with nonstick spray.Press the hot preserves through the strainer into the cup. You should get about 3/4 cup (333 g) of strained apricot preserves.In the microwave, reduce the apricot to about 2/3 cup. It should be very thick but still fluid.Using a small offset spatula or butter knife, spread a thin layer of apricot glaze over half on the cookies.
14. Spread the other half of the cookies with a slightly thicker layer of ganache.
15. Place the chocolate coated cookies onto the apricot coated cookies.
16. Let sit for about 30 minutes for ganache to fully set.
Nutrition Information:
covered percent of daily need
