For the Esterházy cookies, first prepare the shortcrust pastry. To do this, quickly knead all the ingredients together and leave to rest in the refrigerator for about 2 hours.
Preheat the oven to 180°C. Line the baking tray with baking paper.
Roll out the dough on a floured work surface. Cut out the esterhazy cookies with rectangular cutters and place them on the baking sheet.
Bake in the oven for about 15 minutes.
In the meantime, make the chocolate icing and the sugar icing. Melt the margarine in a water bath and add the chopped chocolate and let everything soften. Stir constantly. The chocolate should not start to boil and also make sure that no water is added. When you have reached a smooth, homogeneous mass, stir in a tablespoon of oil and let the chocolate cool. Then reheat it. This will create a beautiful gloss!
For the icing, mix powdered sugar and hot water, then stir in lemon juice and milk.
Allow the baked Esterházy cookies to cool. Spread apricot jam on one cookie at a time and stick together with a second one.
Dip the cookies in the chocolate icing and place on a wire rack. Using a piping bag, pipe the icing in a zig-zag pattern. Using a toothpick, pipe the icing into the famous Esterázy pattern.
Preparation Tip:
The Esterházy cookies are also visually a great eye-catcher!
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