Ischel’s Cookies (Išelske Kolačky)
25 - 30 cookie sandwiches Ischel’s Cookies (Išelske Kolačky) are great cookies to make! It is a little more work than a regular cookie, but it is totally worth it! The smooth taste of almonds, the undertone of cinnamon, the fruit texture from the preserve, and the final layer of chocolate coating all make this... Read more ... cookie irresistible. Read less x saved Tom the Chef Founder December 14, 2023 40 min.100 min.1/5 40 min. 100 min. 1/5 Ingredients: Cookie dough: 1 ¼ cups of almonds - whole3 cups of all-purpose flour Extra flour for flouring surface2 cups of confectioners’ sugar1 TSP of cinnamon - ground½ TSP of baking powder Zest from 1 lemon3 ½ sticks of unsalted butter - room temperature (14 OZ)2 eggs 1 ¼ cups of almonds - whole 3 cups of all-purpose flour Extra flour for flouring surface 2 cups of confectioners’ sugar 1 TSP of cinnamon - ground ½ TSP of baking powder Zest from 1 lemon 3 ½ sticks of unsalted butter - room temperature (14 OZ) 2 eggs Filling: 1 cup of raspberry preserve (adjust if needed, or other kind of red preserve) 1 cup of raspberry preserve (adjust if needed, or other kind of red preserve) Coating: ½ recipe of chocolate coating (store-bought or recipe here, adjust if needed) ½ recipe of chocolate coating (store-bought or recipe here, adjust if needed) Tools: 1x Measuring Cups1x Measuring Spoons1x Kitchen Food Processor1x Kitchen Mixer with Flat Beater Attachment1x French Whisk1x Small Hand Grater or Zester1x Plastic Wrap1x Bowl Scraper or Silicone Spatula1x Rolling Pin1x 3″ Round Cookie Cutter1x Icing Spatula4x Baking Sheet with Parchment Paper or Silicone Matt 1x Measuring Cups 1x Measuring Spoons 1x Kitchen Food Processor 1x Kitchen Mixer with Flat Beater Attachment 1x French Whisk 1x Small Hand Grater or Zester 1x Plastic Wrap 1x Bowl Scraper or Silicone Spatula 1x Rolling Pin 1x 3″ Round Cookie Cutter 1x Icing Spatula 4x Baking Sheet with Parchment Paper or Silicone Matt Directions: 1. Almond Preparation: 1.1. Start prepration of Ischel’s Cookies (Išelske Kolačky). Place into a small food processor: 1 ¼ cups of almonds Process on high speed until fine texture is reached – no larger chunks are present (about 2 minutes). 2. Dough for Ischel’s Cookies: 2.1. Place into a kitchen mixer with a flat beater attachment: Processed almonds from previous step 3 cups of all-purpose flour 2 cups of confectioners’ sugar 1 TSP of ground cinnamon ½ TSP of baking powder Lemon zest from one lemon Shortly stir together using a hand whisk until nicely combined (about 1 minute). 2.2. Add: 3 ½ sticks of butter – soft 2 large eggs Process on slow speed until all ingredients are partially combined. 2.3. Then increase the speed to medium-high and process until the dough is formed (about 2 – 3 minutes). Note: The cookie dough will be sticky after processing. It will harden during the following resting time in the fridge. 3. Resting Time: 3.1. Wrap the dough with plastic wrap (scoop it on the wrap and then cover it with the wrap). Tip: If you want to work with the dough soon, form it into a disk, not into a roll shape. 3.2. Let cool in the refrigerator until partially, but not totally, hardened (about 1 hour). Important: If the dough in the refrigerator fully hardens (if left for a longer time, for example, overnight), remove it from the refrigerator about an hour before cookie cutting. 4. Preheat the Oven: 4.1. Set oven to preheat the oven to 350°F. 5. Cut the Ischel’s Cookies: Notes: Work one-by-one on a lighly floured surface. The dough needs to always sit on a floured surface during flattening to be able to separate the cut cookies that are ready to bake. It is essential to work fast with the dough. If it becomes hard to work with the dough after a while (it will become too soft to form the crescents), place it back in the refrigerator for further processing to let it cool and harden. Optionally, you can keep placing scraps from the dough into the fridge before further processing to prevent the dough from softening. Work one-by-one on a lighly floured surface. The dough needs to always sit on a floured surface during flattening to be able to separate the cut cookies that are ready to bake. It is essential to work fast with the dough. If it becomes hard to work with the dough after a while (it will become too soft to form the crescents), place it back in the refrigerator for further processing to let it cool and harden. Optionally, you can keep placing scraps from the dough into the fridge before further processing to prevent the dough from softening. 5.1. Place the dough on a floured surface and lightly flour the top of the dough. 5.2. Using a rolling pin, flatten the dough to about 3/16 to 1/4″ thickness (based on your preference). 5.3. Cut the cookie using a round cookie cutter. 5.4. Gently place cookies on the baking sheet with parchment paper. Important: Ensure they are not touching each other (about 12 – 15 on each baking sheet). Tip: Make manipulation with the vanilla bottoms easier by using an icing spatula. 5.5. With the leftovers from the cut dough: quickly form the dough from them (with your hands) and roll them again with a rolling pin to cut more cookies. 6. Bake Ischel’s Cookies: 6.1. Bake in a preheated oven until fully baked. The surface turns from a doughy texture to a solid but slightly fluffy (about 12 minutes). 6.2. Rotate the baking sheets in the middle of baking. Notes: If flattened unevenly (even just slightly), each cookie can have a slightly different baking time, so closely watch when you get close to the end of baking and remove each, one by one if necessary. Right after baking, the cookies have a soft texture, which can make some people confused and think it is a sign of underbaking; and is why some people tend to extend the baking time and overbake cookies. To ensure cookies are properly baked, watch the surface texture, and bake the cookies for at least 8 minutes to reach the best results. If flattened unevenly (even just slightly), each cookie can have a slightly different baking time, so closely watch when you get close to the end of baking and remove each, one by one if necessary. Right after baking, the cookies have a soft texture, which can make some people confused and think it is a sign of underbaking; and is why some people tend to extend the baking time and overbake cookies. To ensure cookies are properly baked, watch the surface texture, and bake the cookies for at least 8 minutes to reach the best results. 6.3. Let totally cool on the baking sheet before assembly (or using an icing spatula, move to the cooling rack). 7. Assemble the Ischel’s Cookies: 7.1. Spread the preserve on one cookie and cover it with the other. 7.2. Place into the refrigerator for at least one hour before the next step. 8. Chocolate Coating: 8.1. Prepare ½ of the recipe for chocolate coating and then dip the top part of each cookie. 8.2. Let the dipped cookies rest in the refrigerator for at least 15 minutes before serving. Refrigeration of the cookies is not necessary, but it is better to keep the chocolate coating hard (not melted). Tips: If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing. You can leave the dough to rest in the refrigerator longer (up to 3 days) – Remove and leave at room temperature for about 1 hour before processing. If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing. You can leave the dough to rest in the refrigerator longer (up to 3 days) – Remove and leave at room temperature for about 1 hour before processing. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.