Ischler - The Emperor of Cookies

By • October 25, 2012 • 10 Comments

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Author Notes: Ischler (or Isler, Ishler) is a tiny cookie dating back to Austro-Hungarian Empire. The cookie was first made in 1849 in the town of Bad Ischl as a treat to the Emperor Franz Joseph I, who established his summer residence there. Needles to say, the tiny Ischlers immediately became Emperor’s favorite desert and incredibly popular across all Austro-Hungarian lands. I inherited two different recipes for Ischler from my two grandmothers. I distinctly preferred the recipe from Grandmother A. I cannot name the names here, because the other side of the family will take offense. Recipe supremacy is a dangerous territory. Grandma B's recipe was far from bad either, it had some very strong points. Hence, my mom and I went to work, did a bit of readjusting here and there, went back and forth a couple of times and united the family in an embodiment of an Ischler that defines perfection. (Just my modest opinion.) The version below is now our “family approved” trademark.

p.s. The recipe requires a certain degree of baking/pastry skills -- if you are not in the mood for making the chocolate cream, you can substitute it with raspberry jam, which is another popular version of Ischler recipe.

Makes about 40 cookies

The Cookies

  • 210g (6 oz) butter
  • 2 small egg yolks
  • 100g (3 oz) powdered sugar
  • 60g (2 oz) dark chocolate
  • 300g (8 1/2) all-purpose flour
  1. Melt the chocolate. In a mixer fitted with paddle, beat the butter with the powdered sugar until creamy. Add the egg yolks and continue to beat until incorporated. Add the melted chocolate and continue to beat until incorporated. Add the flour and beat until uniform dough forms. Cover the dough and refrigerate for at least 2 hours.
  2. Preheat the oven to 325° convection bake (350° regular bake). Place the dough on work surface dusted with flour and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a small round cookie cutter (I use 1-inch or quarter-size cutters), stamp out the cookies and arrange them one inch apart on the baking sheets.
  3. Bake for about 12-15 minutes. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to wire rack or flat surface to cool completely.

The Cream and Icing

  • 210g (6 oz) granulated sugar
  • 70g (2 oz) dark chocolate (for the cream), cut into pieces or melted
  • 125g (3 1/2 oz) butter (for the cream)
  • 100g (3 oz) dark chocolate (for the glaze)
  • 1 teaspoon butter (for the glaze)
  • 1 teaspoon vegetable oil
  1. Prepare the cream: In a medium size saucepan, mix the granulated sugar with 1/2 cup of water. Bring to a boil over medium-high heat and stir in the chocolate. Reduce the heat to medium-low and continue to boil to make syrup. (Occasionally remove the sugar from the edges of the pan with spatula so that crystals do not form.) Once the syrup reaches the soft ball stage (about 238F) remove from the heat and add the butter. Continue to stir until the butter is fully incorporated. Put the cream into the refrigerator for about 3-4 hours until completely cool and creamy. (You might have to occasionally stir the cream to prevent the crystals from forming on the top.)
  2. Once the cream has cooled and firmed in the refrigerator, transfer it to a mixer and beat until it becomes light and fluffy.
  3. Take a cookie round at a time, spread the cream on it and top with another cookie round. (At this point, when all sandwiches are constructed, you may want to put them in a tin and send them to the fridge for about two hours, the cream will be least soft and they will be easier to glaze.)
  4. Prepare the chocolate glaze. In a small saucepan melt the chocolate with three tablespoons of water over low heat. Add the butter and oil and continue to simmer until the glaze is uniform and thick. Remove from the stove and let it cool for about 2 minutes.
  5. Dip the cookie sandwiches into the glaze (one side only), and leave on work surface until the chocolate glaze sets hard (about 2 hours). When the glaze has hardened completely, place the cookies into a tin box with a tight lid, and store in a cool dry place for at least one day before serving.
  6. If you are storing the cookies in the fridge - make sure you take them out about two hours before serving.
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9 months ago healthierkitchen

These are absolutely gorgeous and mouthwatering! I definitely do not have the baking skills for these but they are appealing. I don't know these from my husband's family, but I did finally get a Sacher type torte down - it's my husband's childhood birthday cake!


9 months ago QueenSashy

If you can make Sacher torte, you have baking skills!


10 months ago Rivka

Hey QueenSashy, can you share a bit about the texture and flavor of these cookies? Are they flaky, doughy, crispy? Picture is gorgeous but would love to know what I'm making before I start :)


10 months ago QueenSashy

Hey Rivka, the basic cookie (before you make it into a sandwich) is crispy and a bit flaky. It is also a nice treat on its own. But when you glue the two cookies with the cream, glaze with chocolate and let them rest for a day (that is a must), they soften and become very rich and creamy, almost like a mini-torte.


about 1 year ago PistachioDoughnut

Alexandra, we (me and my husband), I took two bites for him from yesterday's potluck to try out) really loved these cookies. I am planning to make these for a birthday surprise that we are throwing this coming weekend for my in-laws. The only thing I am concerned is the measurements part. Do you think I can measure everything in cups perfectly, I do not own weighing scale. Thanks


about 1 year ago QueenSashy

The cream and the icing you can safely convert, no need to be deadly precise. You want to be as precise as possible with the cookie dough. I just measured all the ingredients on my scale in grams and then transferred them to cups, so here is what I would do for the dough: 210g butter = 2 sticks of butter minus one tablespoon, 300g flour = 2cups + 1/4 cup + 1/8 cup (or 3 not so generous cups of flour), 100g confectioners sugar = 2/3 cup plus a half of 1/3 cup = 5/6 cups (or one not so generous cup of sugar), and 60g chocolate = 2 1/2 oz chocolate (you are good with anything between 2-3oz).


about 1 year ago PistachioDoughnut

Thanks a lot ! I made these and gave them as favors. They all loved it.Recipe is a keeper. It was so nice to meet you.


about 1 year ago QueenSashy



almost 2 years ago Hipimama

I can not find good quality dark chocolate in Belgrade at the reasonable price. Do you think non dutched cocoa can be used as a substitute, maybe with additional butter???


almost 2 years ago QueenSashy

I think that you can, but the quantities might have to change slightly. I made the cream with cocoa before, but have not tried the cookies.