Ischler Taler

Category: Bakery products
Kitchen: austrian
Ischler Taler

Ingredients

Wheat flour 120-130 g
Cane sugar 70 g
Hazelnut 70 g
Oil sl. 120 g
Lemon zest 1/2 tsp
Salt pinch
Cinnamon 1/2 tsp
Carnation mol. 1/3 tsp
Dark chocolate 80 g
Jam 100 g

Cooking method

  • For this cookie, created in the 50s by pastry chef Richard Kurt for the famous Zauner confectionery, which was once the court confectionery of the Austrian Emperor Franz Joseph, the author received a gold medal at the world exhibition in Brussels. And now I am sure - well deserved!
  • First of all, lightly fry the nuts and, leaving a small handful for decoration, grind them in a coffee grinder. We do the same with sugar, turning it into powdered sugar.
  • Ischler Taler
  • Combine the flour with peanut flour, powdered sugar, zest, cinnamon, cloves and salt, add the diced butter and knead the dough, which we wrap in film and chill for an hour in the refrigerator.
  • Ischler Taler
  • Roll out the dough to a thickness of ~ 3-4 mm and cut out circles with a diameter of 3 cm.
  • Ischler Taler
  • Bake for 10-15 minutes in heated to 160about oven. Remove the baked blanks from the sheet, cool. How fragrant they are!
  • Ischler Taler
  • Jam, if it is heterogeneous, like mine - black currant - it is better to rub it through a sieve and fasten the cookies with it in pairs.
  • Ischler Taler
  • While we seal the cookies, you need to melt the chocolate. I do this for a couple of minutes in the microwave.
  • Ischler Taler
  • And it remains to dip each cookie in chocolate and sprinkle with the remaining chopped chocolate for decoration!
  • This is how it looks in section
  • Ischler Taler
  • Enjoy your tea!
  • Ischler Taler

The dish is designed for

30 pieces

Note

In another way: Ischl cakes (German Ischler Törtchen)

Masinen
Laris, great recipe! Took a note of it. Any jam can be, right?
dopleta
That's right, Masha. But sour, in my opinion, is better.
gala10
Larissa, will lemon jam go?
I hesitate to ask, cane sugar is which brown?
As always, very beautiful! Thanks for the recipe!
irysikf
Larisochka, what beautiful cookies You can't take your eyes off the photo
dopleta
Girls, dear, thank you for the kind words!
Elena Tim
Quote: dopleta
Girls, dear, thanks for the kind words
Yes to health, hospad! It would be for sho!
Gyyy.
I would have hung the last photo in a frame on the wall! How beautiful it is!
In short, Timon has already ordered hazelnuts and lemon.
Lorik, tell me, if I have a cool homemade jam from Manka's apples, do you think it will turn out deliciously with it? I wanted these cookies so much, I have no strength, but I have no other jam or preserves.

dopleta
Lenka, when you come without a protractor, a steelyard and a ruler - you are allowed fffsё !!! Though mushochkoff confiture hallucinogenic !
Elena Tim
Nuuuu, I wanted to ... find out the size of the cookies ...
Then I decided that it doesn't matter, he is a thaler and in Africa - a thaler!
But as soon as I miss my personalized ruler, then, please, take it out and put it down for me!
Okay, how I will do this miracle, I will report back. I'm really not sure if I can do it as well ...
dopleta
Quote: Elena Tim
wanted ... to find out the size of cookies ...

Quote: dopleta
cut out circles with a diameter of 3 cm

irysikf
Quote: dopleta
cut out circles with a diameter of 3 cm
and Larisa is already 1000% savvy
Elena Tim
Quote: dopleta
cut out circles with a diameter of 3 cm
A!
Oh, you will die without seeing your own ruler ...
How could I not have noticed these 3 cm ?! After all, I read about 3-4 mm thickness ...
journeyman
if you remove the cinnamon, the recipe will suffer greatly, or it is very much felt in the cookies .. I do not like it ..
dopleta
Quote: Journeyman
if you remove the cinnamon, the recipe will suffer greatly
Of course, clean if you don't like it. After all, if you leave the unloved, then you will suffer.
akonsu
Quote: gala10
cane sugar - which is brown?
Although this is an old thread, I will answer that I know: cane sugar is sugar that is extracted from sugar cane, and not, for example, from beets. It is not necessarily brown, it can be white if cleaned well. Brown sugar just contains molasses as well, so it's brown.
Svetlenki
What an interesting cookie! akonsu, Konstantinthanks for bringing up the recipe!

dopleta, Larissa,

Quote: dopleta
Combine the flour with peanut flour, powdered sugar, zest, cinnamon, cloves and salt, add the diced butter and knead the dough, which we wrap in film and chill for an hour in the refrigerator.

Is it better to do it in a combine with a shovel or in a processor with knives?
dopleta
Sveta, Thank you ! I usually make this type of dough with knives. Konstantin, and thank you for the answer to the question I missed some time ago (Check mark, I'm sorry, dear)! Although, for the sake of objectivity, it must be admitted that brown sugar is very often counterfeit in our country - unscrupulous producers simply tint beet sugar with molasses. Therefore, you need to look at the packaging - sugar must be unrefined cane sugar and not produced in Russia.
akonsu
Larissa, please explain what it means
Quote: dopleta
I usually make this type of dough with knives.
? The dough is not kneaded by hands but in the processor? You put everything in the processor and turn it on? To what extent do you grind then? And if there is no processor, what to do? I didn’t understand something for lack of education ... Thanks in advance.
dopleta
Quote: akonsu
The dough is not kneaded by hands but in the processor?
Quite right, that's exactly what I do, Constantine. This is the easiest and fastest way. But you can also use your hands. You just need to try to quickly so that the butter does not melt from the warmth of your hands.
akonsu
dopleta, thank you, I am attaching a photo of the result of the first attempt. Ischler Taler Yes, I know, it looks more like cow cakes, sorry for the expression, but this is only the first attempt ... For some reason, the dough turned out to be very soft, I had to cut the circles right on the paper on a baking sheet, and very oily, so my hands everyone was in fat. I don't know if it's okay, probably not. Apparently 130 grams of flour was not enough. The problem is that I don't know what consistency should be. dough, and in general has never seen Ishlerov, much less tried it. If there was a video instead of a photo, it would be easier. Thanks again for the recipe.
dopleta
Konstantin, it is in vain that you belittle your thalers - you have made a very cute cookie! And about the softness and fat content - apparently, your butter was soft or melted during the kneading process? I wrote in the cooking method - add diced butter, thinking that this is understandable - the butter should not be soft. And even after the refrigerator, the dough turns out to be quite dense. Or rolled out for a long time, and the butter in the dough melted again? I don't bake these cookies very often, but I haven't had such problems. Maybe because I always make shortcrust pastry quickly and with the knives of a combine.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers