Today Rose's Alpha Bakers share our 3rd selection as we bake our way through The Baking Bible. As a reminder, the recipes are generally not shared, but this week you're in luck because the recipe is available here. Don't miss my full photo tutorial that follow my commentary below.
This week's selection - The Ischler, an Austrian almond cookie that's traditionally filled with apricot lekvar and dipped in chocolate. This particular version contains both the apricot lekvar and chocolate inside the cookie.
How do they taste - I didn't like them. In my opinion, the raw cookie dough was much butter than the finished cookies. The apricot lekvar is pretty tasty, but I don't really like it combined with the chocolate so I don't get why these cookies are so loved. In full disclosure, I liked the cookies a teeny tiny bit more than next day, after they had been stored in an airtight container overnight and softened a bit, but I still wasn't very fond of them. I should have know, I've never been a fan of dried apricots dipped in chocolate.
How do they look - Elegant, but I think they're more attractive prepared the traditional way, with the chocolate on the outside of the cookie.
Skill lever required - Overall, intermediate. The chocolate ganache is a breeze to prepare, but the cookie dough and apricot lekvar could be considered finicky for a beginning baker.
Were the directions clear - Yes, although I wish there was a time breakdown included with each recipe in the book. When I initially skimmed through this recipe, I completely missed the part that mentioned the apricots needed to soak in water for 2 whole hours before cooking. My fault for not reading more carefully, but frustrating, none the less.
What would I do differently next time - I think would return the chocolate to the outside of the cookie so the chocolate is the first thing that hits the palate. I'd also replace the apricot with a fruit I prefer to pair with chocolate, say raspberry. I was speaking with a gentleman from Austria and told him that I had recently made these cookies. I asked if apricot was the traditional filling and he told me "ribisel" or red currant is more traditional and more delicious. Just thought I'd pass that along.
Next up - Almond Coffee Crisps, Dec 22, 2014. Really looking forward to trying them.
Okay, here's my photo tutorial.
links to more alpha baker photo tutorials
- Nov 19, 2015 The Hazelnut Praline Cookies that Never Were
- Sep 1, 2015 TBB - Flaky Cream Cheese Scones
- Aug 23, 2015 TBB - Woody's Black and White Brownies
- Jul 1, 2015 TBB - Praline Meringue Ice Cream Sandwiches
- Jun 23, 2015 Ricotta Loaf - The Bread Bible
- Jun 4, 2015 TBB - French Orange Cream Tart
- May 19, 2015 TBB - Double Chocolate Oriolos
- May 15, 2015 Touch of Grace Biscuits - The Bread Bible
- May 7, 2015 TBB - Blu-Rhu Mini Pies
- Apr 27, 2015 TBB - Lemon Jammies
- Apr 2, 2015 Pita Pizzas - The Bread Bible
- Mar 22, 2015 TBB - Luxury Oatmeal Cookies
- Mar 15, 2015 TBB - Sour Cherry Pie (Pi Day)
- Mar 9, 2015 TBB - Caramel Buns
- Mar 4, 2015 TBB - Hamantaschen (Purim)
- Feb 23, 2015 TBB - Lemon Posset Alma
- Feb 15, 2015 TBB - Chocolate Pavarotti with Wicked Good Ganache
- Feb 11, 2015 TBB - Golden Orange Panettone with Chocolate Sauce
- Feb 9, 2015 Panettone Delay
- Feb 2, 2015 TBB - Swedish Apricot Walnut Bread
- Jan 26, 2015 TBB - Gingersnaps
- Jan 19, 2015 Biga Fail
- Jan 12, 2015 TBB - Black and Blueberry Pie
- Jan 5, 2015 TBB - Chocolate Cuddle Cake