Ischel’s Cookies (Išelske Kolačky)

1 ¼ cups of almonds

Process on high speed until fine texture is reached – no larger chunks are present (about 2 minutes).

Processed almonds from previous step
3 cups of all-purpose flour
2 cups of confectioners’ sugar
1 TSP of ground cinnamon
½ TSP of baking powder
Lemon zest from one lemon

Shortly stir together using a hand whisk until nicely combined (about 1 minute).

3 ½ sticks of butter – soft
2 large eggs

Process on slow speed until all ingredients are partially combined.

Note:
The cookie dough will be sticky after processing. It will harden during the following resting time in the fridge.

Tip:
If you want to work with the dough soon, form it into a disk, not into a roll shape.

Important:
If the dough in the refrigerator fully hardens (if left for a longer time, for example, overnight), remove it from the refrigerator about an hour before cookie cutting.

Place the dough on a floured surface and lightly flour the top of the dough.

Using a rolling pin, flatten the dough to about 3/16 to 1/4″ thickness (based on your preference).

Cut the cookie using a round cookie cutter.

Important:
Ensure they are not touching each other (about 12 – 15 on each baking sheet).

Tip:
Make manipulation with the vanilla bottoms easier by using an icing spatula.

With the leftovers from the cut dough: quickly form the dough from them (with your hands) and roll them again with a rolling pin to cut more cookies.

Bake in a preheated oven until fully baked. The surface turns from a doughy texture to a solid but slightly fluffy (about 10 minutes).

Notes:

• If flattened unevenly (even just slightly), each cookie can have a slightly different baking time, so closely watch when you get close to the end of baking and remove each, one by one if necessary.
• Right after baking, the cookies have a soft texture, which can make some people confused and think it is a sign of underbaking; and is why some people tend to extend the baking time and overbake cookies. To ensure cookies are properly baked, watch the surface texture, and bake the cookies for at least 8 minutes to reach the best results.

Let totally cool on the baking sheet before assembly (or using an icing spatula, move to the cooling rack).

Spread the preserve on one cookie and cover it with the other.

Place into the refrigerator for at least one hour before the next step.

Prepare ½ of the recipe for chocolate coating and then dip the top part of each cookie.

Let the dipped cookies rest in the refrigerator for at least 15 minutes before serving.