Austrian Peach Cookie Recipes

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THE ISCHLER



The Ischler image

The Ischler Cookie

Provided by Rose Levy Beranbaum

Categories     Cookies     Chocolate     Dessert     Apricot

Number Of Ingredients 15

2 cups sliced almonds, preferably unblanched
1 cup plus 2 tbsp powdered sugar
16 tbsp unsalted butter, softened (2 sticks)
1/2 large egg, lightly beaten
1 tsp vanilla extract
1 3/4 cups plus 1 tbsp bleached all-purpose flour
1/4 tsp fine sea salt
2 2/3 cups dried apricots (1 lb)
1 cup plus 2 tbsp granulated sugar
2 tsp lemon zest, finely grated
1 tsp apricot or peach brandy
8 oz bittersweet chocolate, chopped
1/4 cup heavy cream, hot
Special Equipment:
Nut grater; 21/2" round cookie cutters

Steps:

  • Grate almonds using nut grater.
  • In the bowl of a stand mixer fitted with flat beater, beat almonds, powdered sugar, and butter until fluffy. Scrape down sides of bowl. Add egg and vanilla; beat until blended.
  • Whisk together flour and salt. On low speed, gradually add flour mixture to butter mixture. Mix until incorporated and dough begins to come away from sides of bowl.
  • Scrape mixture into a plastic bag and press it together. Remove dough from bag and transfer to a large sheet of plastic wrap. Use the edges of the wrap to knead dough until smooth.
  • Divide dough into quarters. Wrap with plastic and flatten into disks. Place in freezer bag. Refrigerate for at least 2 hours and up to 2 days.
  • In a medium saucepan with a tight-fitting lid, soak dried apricots in 2 cups water for 2 hours. Bring to a boil, cover, and simmer for 20-30 minutes on the lowest heat until apricots are very soft. If water evaporates, add a little extra.
  • In a food processor, pulse apricots and liquid with sugar, lemon zest, and brandy.
  • Return mixture to saucepan and simmer, stirring, 10-15 minutes, until deep orange and thick.
  • Transfer to a bowl; let cool. (You will need only about 2/3 cup, but the leftover will keep almost indefinitely when refrigerated.)
  • Preheat oven to 350°.
  • Set 1 dough disk on a lightly floured surface. Lightly flour dough and re-cover it with plastic wrap. Let dough soften until malleable, about 10 minutes. Roll 1/8" thick, adding more flour if necessary to keep dough from sticking.
  • Cut out 20 cookies. Place 1/2" apart on a parchment-lined baking sheet. (Set aside scraps; cover with plastic wrap.) Bake cookies 4 minutes. Rotate the cookie sheet then continue baking for 2-6 minutes, or until edges brown.
  • Let cookies cool on a wire rack.
  • Repeat process with remaining dough disks. (After the last batch is cut, you can knead together all the scraps and repeat chilling, rerolling, and cutting.)
  • Heat chocolate in a bowl set over hot water (not touching), stirring with a silicone spatula, until almost completely melted. Remove from heat and stir until fully melted.
  • Add cream; stir until smooth. (The mixture should drop thickly from the spatula. If the ganache thickens before it's used, reheat in the microwave in 3-second bursts.) Set aside.
  • Spread bottoms of half of the cookies with a thin layer of apricot filling. Spread bottoms of the remaining cookies with a slightly thicker ganache layer. Set the chocolate cookies, coated side down, on the apricot cookies. Let sit for a minimum of 30 minutes.
  • Store airtight at room temperature, 5 days; frozen, 6 months.

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