MY COOKBOOK

MY COOKBOOK
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23.11.13

ISLER - ISLER


Isler is the chocolate covered jam-filled version of two linzer cookies that used to be popular in pastry shops throughout Budapest. Hungarian isler is a large cookie, sometimes the top and sometimes only half of the top is dipped into chocolate. The fully covered islers were generally not as good, because a cheaper chocolate or cocoa based glaze was used to cover them. I glazed my islers with real chocolate and I thought surely it would have been too rich to cover the entire cookie with it.
 
The old Hauer on Rákóczi út was a favourite coffee house

Take a look at the islers on the bottom, only the tops are chocolate glazed
2 cups flour
1 cup almond meal
1 cup icing sugar
1 cup butter
4 squares of bittersweet chocolate, chopped jam [I used apricot]
• Preheat oven to 350F.
• Line a baking sheet with parchment paper.
• Combine ingredients, roll into two disks and refrigerate for 1-2 hours.
• Roll out on a lightly floured surface and cut rounds.
• Slide onto the prepared baking sheet and bake for 10 minutes or until just barely golden.
• Transform to racks to cool.
• Pick a microwave safe bowl that can accommodate the cookies.
• Place the chopped chocolate in the bowl and melt it at 10 second intervals, stirring in between. Do not melt the chocolate fully. You just want to soften it a little.
• Remove from the microwave and stir smooth.
• Dip the top of half of the cookies into the melted chocolate.
• Spread the other half of the cookies with jam.
• When the chocolate hardens, press the two sides together.
• Islers keep well at room temperature.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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