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Ischler Törtchen: photo of the dish
Illustrative photo: Wikimedia Commons — CC BY 2.5, Wikimedia Commons
Snacks & baking

Ischler Törtchen

A short biscuit made with butter and hazelnuts, shaped as a round sablé, filled with apricot jam and topped with chocolate glaze. Originating from the town of Bad Ischl, it is traditionally served with coffee and at celebrations.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Nutrition facts

1,816 kcal per serving

Protein
26.1 g
Carbohydrates
194.6 g
of which sugars
119.3 g
Fat
99.4 g
Fiber
15.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the cold butter into pieces and mix it with the flour, icing sugar, hazelnuts and salt until you have a sandy texture.
  2. Add the egg yolk and lemon zest, then quickly bring the dough together without overworking it.
  3. Wrap the dough and let it rest for 30 minutes in the cool.
  4. Preheat the oven to 180 °C, roll out the dough to 3 mm and cut out discs 5 cm across; cut a small circle from the centre of half of them.
  5. Bake for 10 to 12 minutes until the edges are golden, then let cool completely.
  6. Spread apricot jam over the solid discs, place the cut-out discs on top, then coat the tops with chocolate melted with the oil and leave to set.

Variations and tips

Raspberry version. Replace the apricot jam with raspberry jam for a tangier note.

More ideas

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Original Ecomely recipe.