Ischler Plätzchen

written on 17/12/2020
by Heidrun Strobl

17th door of the Advent calendar

for the dough:

  • 140 g flour
  • 70 g unblanched ground almonds
  • 70 g castor sugar
  • 140 g butter
  • Some lemon juice

For the filling:


For the icing:


To put on top:

Pistachios or almonds

Make a short-crust dough, cool it for half an hour, roll it out to half a centimetre thickness, cut it out into a round or rectangular shapes (whatever you have available).

Cool them again and then bake them at 160°C for approx. 15 minutes.

Stack two of them with marmalade in between. When they have cooled off ice them with chocolate and sprinkle some pistachios or almonds on top.