The Ischler Recipes

Steps:

• 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.

Steps:

• Pulse almonds and sugar in a food processor until the texture of coarse meal. Transfer to a bowl. Pulse flour and butter in food processor until the consistency of coarse meal. Add yolks and lemon juice; pulse. Add almond mixture and lemon zest and pulse until dough comes together. Remove from processor and knead once or twice to combine. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/4-inch thick. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet. Bake until golden brown on edges, about 18 minutes. Let cool.
• While cookies are baking, bring cream to a boil and pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool. Whisk until thick.
• Spread 1 teaspoon jam onto one cookie, then sandwich with a second cookie. Spread with a bit of ganache on top. Chill before serving.