|Ganache dipped Ischler with toasted and chopped almonds|
And then I went overboard with shapes, dipping, and chopped almonds.
|Did I mention overboard? It did look pretty though!|
After making the dough in the food processor the day before, it went into the fridge for an overnight stay. I found it easier to roll out a square piece of dough compared to the traditional round dough.
|Just plop the dough in the middle of the plastic wrap and pat it down. Then fold the plastic wrap around it into a square. With your hands or rolling pin, press the dough into the corners.|
The next day, the following happened:
|Used my round scalloped edged cookie cutter (2.5" diameter)|
|Fig spread filled Ischler ready to go into my mold|
|Pecan filled Ischler designed inside a mold I got from Morocco|
|Some have been shaped into squares using my scalloped pastry wheel|
|Fig spread filled Ischler. It was yummy!|
|Only 3 ganache filled Ischlers. The rest are all single cookies, dipped in ganache and then in toasted and chopped almonds.|
|Double decker Ischlers|
|Double dipped Ischlers|
|Puzzle shaped Ischlers|
|Half eaten Ischler. Bon Appetit! :o)|
- These cookies were a big hit. Hubby loved special oval-shaped cookie (that I made in the cookie mold) with the pecans inside. He gave that one a 9 out of 10 rating. After I filled some of my cookies with chocolate ganache, I gave him another sample. He's not a huge chocolate fan, so that one got an 8.5 out of 10 rating. Still pretty decent a non-chocolate lover!
- I loved this cookie. The buttery taste, the hint of almond, and the melt in your mouth texture. I could eat these cookies without pausing.
- At first I was worried because the dough was very sticky, coming out of the food processor. I was afraid that the minimum time of 2 hours wouldn't be enough for the flour to absorb the moisture, so I kept it in the fridge overnight. The next day, the dough was pretty easy to roll out. I covered the dough with lightly floured plastic wrap which made rolling a breeze.
- I baked them for about 8 minutes (4 minutes, rotate, 4 minutes) in my Convection oven at 325F. They had just turned a golden brown around the edges.
- If you'd like to bake these, and you don't have the book yet, you're in luck. You can find the recipe for The Ischler on Rose's blog.