Ischl tartlets

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Ischl tartlets

(Austrian-style Nut & Cocoa Sandwich Cookies)

Delicious, tender cocoa cookies filled with a rich nut-and-jam cream and topped with chocolate. They pair wonderfully with Brabant-style cookies and make a beautiful addition to any festive table — not only at Christmas!

Dough:

420 g all-purpose flour
280 g vegetable shortening (e.g., Crisco in the USA or Trex/Flora White in the UK)
140 g powdered sugar
80 g finely ground nuts (hazelnuts or walnuts)
40 g unsweetened cocoa powder
½ packet vanilla sugar (or 1–2 tsp vanilla extract)
Zest of 1 lemon
A pinch of ground cinnamon
Chocolate glaze (dark, milk, or white)
Hazelnuts for decorating

Filling (Cream):

200 g powdered sugar
6 egg yolks
1 vanilla sugar (or 1 tsp vanilla extract)
2 tbsp rum (or rum extract if preferred)
40 g redcurrant jam (UK: redcurrant jelly, USA: red currant jam/jelly; substitute with raspberry jam if unavailable)
300 g finely ground nuts (walnuts or hazelnuts)

Instructions

Dough

Prepare the dough

Mix all ingredients together and knead into a smooth dough.
On a lightly floured surface, roll out the dough into a thin sheet.
(You may replace part of the flour with more finely ground nuts for extra flavor.)

Cut the cookies

Cut out small ovals, squares, or other shapes.
Carefully transfer them onto a baking sheet lined with parchment paper.
Bake in a moderately preheated oven at 180°C (350°F) for hot-air/convection.

Filling (Cream)

Make the filling

Beat the egg yolks with powdered sugar and vanilla for about 10 minutes until creamy.
Stir in the rum, redcurrant jam, and ground nuts.
You should get a thick, non-runny cream.