Ischlers

• 34 cup blanched almond (slivered)
• 34 cup sugar
• 2 cups whole wheat flour, plus more for dusting
• 16 tablespoons cold unsalted butter, cut into pieces
• 3 large egg yolks
• 2 tablespoons lemon juice
• 1 12 teaspoons finely grated lemon zest
• 34 cup heavy cream
• 8 ounces bittersweet chocolate, coarsely chopped -OR-
• 1 12 cups bittersweet chocolate chips
• 34 cup apricot jam

1. MAKE DOUGH:.
2. Pulse almonds and sugar in a food processor until the texture of coarse meal.
3. Transfer to a bowl.
4. Pulse flour and butter in food processor until the consistency of coarse meal.
5. Add yolks and lemon juice; pulse.
6. Add almond mixture and lemon zest and pulse until dough comes together.
7. Remove from processor and knead once or twice to combine.
8. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.
9. BAKING COOKIES -- 2+ hours later:.
10. Preheat oven to 350 degrees.
11. On a lightly floured surface, roll out dough 1/4-inch thick.
12. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet.
13. Bake until golden brown on edges, about 18 minutes.
14. (Be careful!
15. These little discs burn fast!
16. ).
17. Let cool.
18. GANACHE - can me made ahead while dough in fridge or later while baking:.
19. Bring cream to a boil and pour over chocolate.
20. Let stand 5 minutes; stir until smooth.
21. Let cool.
22. Whisk until thick.<~ I don't b/c I always get a weird texture.
23. MAKING YUMMY SANDWICHES = Assembly line family time:.
24. Spread 1 teaspoon jam onto one cookie,
25. Then sandwich with a second cookie.
26. Spread with a bit of ganache on top.
27. -OR-.
28. ganache in the center & Jam on top shows the pretty jam color, but can't stack them
29. Chill before serving.

blanched almond, sugar, whole wheat flour, cold unsalted butter, egg yolks, lemon juice, lemon zest, heavy cream, bittersweet chocolate, bittersweet chocolate chips, apricot

Taken from www.food.com/recipe/ischlers-416704 (may not work)