Ischler Krapferl with Chocolate Icing

Ischler Krapferl with Chocolate Icing Recipe - Traditional Austrian Delight

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Ischler Krapferl with Chocolate Icing is a delightful Austrian dessert that combines a delicate cookie filled with jelly and topped with a rich chocolate icing. This recipe is perfect for special occasions or as a sweet treat to enjoy with a cup of coffee.

History

Ischler Krapferl is a traditional Austrian dessert that originated in the town of Ischl, located in the Salzkammergut region of Austria. The name "Krapferl" refers to the small, round shape of the cookies, while the chocolate icing adds a decadent touch to this classic recipe.

Ingredients

Cookie Dough

150 g of flour
120 g of butter (equivalent to 1 stick and 1 tbsp)
60 g of sugar
60 g of very finely ground nuts (preferably sago, but almonds or walnuts can be used)
walnut halves

Chocolate Icing

2 oz (57 g) of unsweetened chocolate squares
0.25 cup of water
2 tbsp of butter
0.5 tsp of pure vanilla extract
2 cups of powdered sugar

How to prepare

Mix the dough according to the listed ingredients.
There is no need to chill the dough.
Ensure that the nuts are finely ground, as larger pieces will make it difficult to roll out the dough.
Roll the dough very thin, similar to the thickness of paper.
Use either a small water glass or a biscuit cutter to cut round discs from the dough.
Bake the discs in a preheated oven at 350°F (177°C) until they are lightly browned.
While the cookies are baking, prepare the chocolate icing on the stovetop.
In a small pot, combine 2 squares of chocolate, 0.25 cup of water, vanilla, and 2 tbsp of butter.
Heat the mixture on low heat until the chocolate and butter are melted.
Remove the pot from the heat and add powdered sugar, mixing well.
Set the icing aside.
Once all the cookies have been baked and cooled, proceed to fill them with the jelly of your choice.
Take one disc and spread a thin layer of jelly on top.
Place another disc on top of the jelly, repeating this step for all the discs.
Finally, ice the cookies with the prepared chocolate icing and top each one with a walnut half.

Variations

Try using different flavors of jelly for a unique twist on this classic recipe.
Experiment with different types of nuts in the cookie dough for added flavor and texture.

Cooking Tips & Tricks

Make sure to roll out the cookie dough very thin to achieve the perfect texture.

- Use finely ground nuts to ensure a smooth dough that is easy to work with.

- Be careful not to overbake the cookies, as they should be lightly browned for the best flavor and texture.

Serving Suggestions

Serve Ischler Krapferl with Chocolate Icing as a sweet treat with a cup of coffee or tea.

Cooking Techniques

Be sure to roll out the cookie dough very thin for the best results.

- Use a small water glass or biscuit cutter to cut out the cookie discs for a uniform shape.

Ingredient Substitutions

You can use different types of nuts in place of walnuts in the cookie dough.

- If you don't have unsweetened chocolate squares, you can use cocoa powder in the chocolate icing.

Make Ahead Tips

Ischler Krapferl with Chocolate Icing can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Arrange the Ischler Krapferl on a decorative platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve Ischler Krapferl with Chocolate Icing alongside a glass of dessert wine or a hot cup of coffee.

Storage and Reheating Instructions

Store leftover Ischler Krapferl in an airtight container at room temperature for up to 3 days. Reheat in the oven at 350°F (177°C) for a few minutes to refresh the cookies.

Nutrition Information

Calories per serving

Each serving of Ischler Krapferl with Chocolate Icing contains approximately 150 calories.

Carbohydrates

Each serving of Ischler Krapferl with Chocolate Icing contains approximately 20 grams of carbohydrates.

Fats

Each serving of Ischler Krapferl with Chocolate Icing contains approximately 8 grams of fat.

Proteins

Each serving of Ischler Krapferl with Chocolate Icing contains approximately 2 grams of protein.

Vitamins and minerals

Ischler Krapferl with Chocolate Icing is a good source of iron and calcium.

Alergens

This recipe contains nuts and dairy.

Summary

Ischler Krapferl with Chocolate Icing is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates, fats, and proteins.

Summary

Ischler Krapferl with Chocolate Icing is a delicious and elegant dessert that is perfect for any occasion. With a delicate cookie filled with jelly and topped with a rich chocolate icing, this recipe is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a handwritten note tucked away in an old cookbook that I had inherited from my own grandmother. The recipe was for Ischler Krapferl with Chocolate Icing, a traditional Austrian pastry that I had never heard of before. As I read through the ingredients and instructions, I could almost taste the rich chocolate and buttery dough in my mind.

I knew that I had to try making these Ischler Krapferl for myself. I had always loved baking, and the thought of mastering a new recipe from my ancestral homeland filled me with excitement. I set to work gathering the necessary ingredients and preparing my kitchen for a day of baking.

The recipe called for flour, sugar, butter, eggs, and a few other simple ingredients. As I mixed and kneaded the dough, I thought back to my grandmother teaching me how to bake when I was just a little girl. She had always been my inspiration in the kitchen, and I felt her presence with me as I worked on the Ischler Krapferl.

After the dough had risen and been rolled out, I carefully cut out small circles and placed them on a baking sheet. While they baked in the oven, I prepared the chocolate icing. The smell of melting chocolate filled the air, and I couldn't wait to drizzle it over the warm pastries.

When the Ischler Krapferl were finally finished, I couldn't resist taking a bite right away. The dough was soft and buttery, and the chocolate icing added just the right amount of sweetness. I closed my eyes and savored the flavor, feeling a sense of pride in my ability to recreate a traditional recipe from my heritage.

I shared the Ischler Krapferl with my family, and they were met with rave reviews. My children begged me to make them again, and my husband declared them his new favorite treat. I was overjoyed at how well the recipe had turned out, and I knew that it would become a staple in my baking repertoire.

As I continued to make the Ischler Krapferl over the years, I began to experiment with different variations. I added chopped nuts to the dough for extra crunch, or sprinkled sea salt on top of the chocolate icing for a savory twist. Each time I made them, I felt a connection to my ancestors and the generations of women who had passed down their culinary knowledge to me.

One day, I decided to enter my Ischler Krapferl in a local baking competition. I was nervous as I presented my pastries to the judges, but their faces lit up as they took their first bite. I could see that they appreciated the time and care that had gone into each pastry, and I felt a swell of pride in my chest.

To my surprise, I won first place in the competition. My Ischler Krapferl had impressed the judges with their rich flavor and delicate texture. As I accepted my prize, I thought back to the handwritten recipe that had sparked my initial curiosity.

I realized that my love for baking had connected me to a long line of women who had shared their culinary skills with me. Each recipe I learned and mastered was a link to my past, a way of honoring the traditions and memories of those who had come before me.

And so, whenever I bake a batch of Ischler Krapferl with Chocolate Icing, I do so with a sense of gratitude and reverence. I know that each bite carries with it the stories and traditions of my ancestors, and I am proud to continue their legacy in my own small way.