Ischler Cookies Recipe

Ischler Cookies

Makes about 2 1/2 dozen

2021 Holiday Cookie Recipe Contest Winner

Submitted by Shelley C.

"I fell in love with these cookies while attending Washington State University. I was in the habit of enjoying them at The Combine, a coffee shop in Pullman." – Shelley C.

These beautiful, delicate sandwich cookies have their origin in the Austro-Hungarian empire and date back almost two hundred years. Be sure to plan time for the dough to chill for a couple of hours or overnight. See all five 2021 Holiday Cookie Recipe Contest Winners.


  • 1 1/4 cups butter, cut into pieces, at room temperature
  • 2/3 cup granulated sugar
  • 1 1/2 cups almond flour or finely ground almonds (see Cook’s Tip)
  • 1/8 to 1/4 tsp ground cinnamon
  • 2 cups all-purpose flour
  • To Assemble Cookies:
  • Apricot preserves (about 1 1/2 cups)
  • 1 cup finely chopped dark chocolate, such as Guittard or Scharffen Berger
  • 1/4 to 1/2 cup finely chopped almonds


  1. With an electric mixer, beat butter and sugar on low speed until blended, then increase speed to high and beat until light and creamy, about 3 minutes. On low speed, mix in almond flour and cinnamon, followed by flour.
  2. Turn dough out onto parchment paper. Wrap well and chill for a couple of hours or overnight.
  3. When ready to bake, preheat oven to 325°F.
  4. Roll chilled dough on a lightly floured surface to 1/8- to 1/4-inch thickness. With a 2-inch biscuit cutter, cut dough into rounds. Re-roll scraps, chilling dough if it becomes too soft, and cut into circles. Place on cookie sheets lined with parchment paper.
  5. Bake for 10-15 minutes, until set and dry on top. (Bake at low end of range for a tender cookie and higher end of range for a crispier cookie.) Remove cookies to wire rack to cool.
  6. To assemble cookies, line a couple of trays with parchment paper. Spoon 1-2 teaspoons apricot preserves on bottom side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies. Melt chocolate (see Cook’s Tips). Holding each cookie sandwich at an angle, dip cookie into melted chocolate so that a third of the top is coated. Tap to remove excess. Before chocolate cools, dip chocolate edge of each sandwich in finely chopped almonds. Place on parchment-covered tray to dry.
  7. Store cookies in an airtight container at room temperature or freeze.
  8. Cook’s Tips:
  9. To grind almonds, pulse blanched or slivered almonds in a food processor with a little bit of the flour from the recipe to prevent it from turning into butter.
  10. To melt chocolate, place in a microwave-safe bowl and heat in 15-second increments, stirring in between and being careful not to burn.


Amount Per Serving (based on 212 servings)
Calories: 230
Fat: 12 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 20 mg
Sodium: 65 mg
Carbohydrates: 26 g
Fiber: 1 g
Total Sugar: 17 g
Added Sugars: 5 g
Protein: 3 g
We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the nutritional value of our recipes.

Ratings and Reviews

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market