Ischler Tartlet

For the Ischler Tartlets quickly knead flour, sugar, cinnamon, butter and almonds into a shortcrust pastry, let rest for 30 minutes.

Roll out between cling film to a thickness of 3 mm, cut out circles of 3 cm diameter, place on a baking tray lined with baking paper.

Bake in the preheated oven at 200 °C for about 10 minutes, let cool. Assemble 2 cookies at a time with apricot jam and glaze one side with liquid chocolate icing, sprinkle with flaked almonds.

Preparation Tip:

The Ischler tartlets can also be glued together with currant jam, etc.

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