Ischl biscuits (Ischli fánk)

Name: Ischl biscuits (Ischli fánk)
Total time: 1 h
Yield: about 20
Cuisine: Hungarian
Ingredients: 150 g soft butter; 150 g flour; 80 g sugar; 80 g freshly ground almonds; 100 g apricot jam (or other thick jam) for sandwiching; 100 g dark chocolate for coating; 20 g finely chopped pistachios

Time: 1 hr (about 35 min hands-on)about 20approx. 140 kcal / serving (estimated)approx. 2 g protein / serving

Ischl biscuits (Ischli fánk) (illustration)

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Method

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Quickly knead the soft butter, flour, sugar and ground almonds into a smooth dough by hand.
Wrap in cling film and chill for 15 minutes, so it's easier to roll.
Roll out to the thickness of a knife back (about 4-5 mm), and cut out small rounds (4-5 cm diameter) with a cutter.
Place the rounds on a parchment-lined tray, and bake at 170°C for 10-12 minutes, until the edges are lightly golden.
Slide onto a rack and let cool completely.
Sandwich the rounds together in pairs with the jam.
Melt the dark chocolate over a bain-marie or in the microwave, and dip or spread half of each sandwiched biscuit in the chocolate.
While the chocolate is still wet, sprinkle with the chopped pistachios, then let set completely.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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