As some of my friends may know, bakery marzipan cakes and almond paste filling pastries are my weakness, so today I’m excited to share with you these exquisite cookies that incorporate my favorite ingredients.

Inspired by the Viennese bakery Demel, Amadeus cookies are these delicate butter cookies that enclose an exquisite almond pistachio filling and are dipped halfway in velvety dark chocolate. Taking a bite is like meeting crisp, pleasantly sweet, buttery heaven with the aroma of almond pistachio and dark chocolate to balance.

The filling by itself is absolutely delicious; imagine almond paste but enhanced with pistachio flavor. I don’t normally consume things by the spoonful (unless it’s peanut butter + chocolate chips), but this, I could certainly make an exception for. Almond and pistachio pair wonderfully together, and the pistachios lend the filling a beautiful green color that I think makes it perfect for serving on the holiday cookie platter.

Amadeus cookies are usually shaped as circles, with fork indentations to create faint lines on the surface, but I thought it would be fitting to shape the cookies as hearts because “amadeus” is derived from the Latin word meaning “to love” (translation: I simply thought these cookie cutters looked cuter.). I also decided to incorporate butter cookies instead of shortbread. So in the end, these cookies may be a little different from the Amadeus cookies you might find in Vienna (granted, I’ve never been, so I actually have no idea how this compares with the original), but the important thing is that they are inspired by the original and let’s be honest, the only way to get the real deal is to visit the bakery and see for yourself!

Anywho, I hope you enjoy the cookies as much as we did. Definitely double or triple up the recipe if serving a crowd, or even just feeding yourself, because there certainly wasn’t enough to go around when I made these!

A vignette featuring my lovably oblivious dad, who doesn’t know how to read post-its: “Monica, those cookies you made are yummy!” “Which ones?” I ask, because we have lots of cookies lying around the kitchen these days. He responds, “The ones you labeled, do not eat. They’re very impressive. Have you ever considered baking school?” *facepalm* Happy holidays!

Cheers,
Monica

Amadeus Cookies

Filling from Saveur, Cookies from Land O'Lakes | Yield: 18 cookies, 9 cookie sandwiches

Ingredients

For the butter cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 egg (whisk whole egg and use half)
1 tablespoon lemon juice
1/2 tablespoon pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder

For the almond pistachio filling:
1/2 cup shelled & unsalted pistachios
1 tablespoon granulated sugar
1/2 cup almond paste, room temperature, cut into pieces (recipe below)
2 tablespoons cherry liqueur, preferably kirsch*
1/2 teaspoon pure vanilla extract

4 ounces fine-quality semisweet chocolate, for dipping
1 teaspoon almond oil or canola oil

Directions

For the butter cookies:
Combine butter, sugar, egg. Beat at medium speed until creamy. Add orange/lemon juice and vanilla. Beat until well mixed. Fold in flour and baking powder and mix at low speed until combined. Divide dough in half. Shape into balls, flatten slightly, wrap in plastic wrap and refrigerate for 2 hours.

Preheat oven to 400F. Line baking sheets with parchment paper or silplat.

Work with one dough at a time, keeping the other dough refrigerated. Work quickly, while the dough is quite cool to the touch. Place dough on top of lightly floured parchment paper. Place another parchment paper on top, and use rolling pin to roll dough to 1/8 to 1/4 inch thickness. Using parchment makes it easier to avoid sticky dough and create a smooth surface.

Cut into shapes using round (or shaped) cookie cutters. Immediately place on baking sheet as you go, leaving approximately one inch between each cookie. Make lined indentations by gently pressing a fork on the surface of the cookies.

Bake for 6-8 minutes, or until edges are just slightly golden. Watch carefully after the 6 minutes mark, because the edges will turn golden extremely quickly, and then will burn.

Cool cookies completely before filling. Meanwhile, roll up scraps and place in freezer to quickly cool down the dough. Work with the next dough in a similar process, until all scraps are used.

For the almond pistachio filling:
Process pistachios and sugar until finely ground. Gradually add almond paste in pieces. Then add kirsch & vanilla. Consistency will be relatively thick.

For assembly:
Make sure almond pistachio filling is completely at room temperature for easier piping/spreading. Make a makeshift piping bag by placing filling into plastic ziploc bag, cutting a snippet from one corner, and bringing the filling to that corner. Take a cookie and carefully pipe close to the edges, outlining the shape of the cookies before filling the centers with the filling. Do this with half of the cookies, and then top with other half to make a cookie sandwich.

Carefully melt dark/semi-sweet chocolate in a small deep dish (good for dipping), along with 1 teaspoon of almond oil (to help smooth the chocolate). I used the microwave method, but double boiler also works. Dip cookies halfway in chocolate & garnish with powdered sugar or other embellishments if so desired. Serve & enjoy!

*Note: Alternatively, any fruit juice that pairs well with pistachio and almond would work. I used sparkling apple cider.

Almond Paste

From Jacques Torres Chocolate, MrChocolate | Yield: 1/2 cup

Ingredients

1/4 cup granulated sugar
1 tablespoon honey
1 tablespoon water
3/4 cup blanched almonds*
1 tablespoon Kirsch or simple syrup (optional)

Directions

Place granulated sugar, honey, and water in saucepan and bring to strong boil. Place almonds in food processor and grind until coarse. Remove boiling water from heat and pour over coarse almonds. Blend thoroughly until smooth. If mixture is too thick, slowly add Kirsch or simple syrup. Quality of almond paste is determined by how smooth the consistency. Wrap almond paste in plastic wrap and allow to cool.

*Note: All-recipes has a great video on how to blanch almonds: http://allrecipes.com/video/263/how-to-blanch-almonds/

If there is one cookie that could be the emperor of all cookies, it would be the Ischler.

The Ischler is an elegant little Austrian cookie and there are a few variations on it, but in this version it is essentially a pairing of dark chocolate and apricot sandwiched between soft almond cookie layers. This is Rose's recipe which can be found in The Baking Bible. The thin layer of apricot lekvar accents the chocolate and almond, giving the cookie a "pop!". The cookie itself has a texture that is a cross between marzipan and shortbread. Using unblanched almonds gives the cookies a lovely flecked appearance, and helps to bring out the nutty almond flavor.

This cookie does require a bit of time and planning, but the results are totally worth it. These are especially great as birthday treats and, I would imagine, for other special occasions as well. Ischlers are traditionally a bit smaller than the ones I made, and would look adorable with scalloped edges (if you have the right cookie cutter). In my case, a glass cup worked just as well as a makeshift cookie cutter.

Love,
Monica

The Ischler

Recipe from The Baking Bible

Ingredients
For the cookie dough:
2 sticks (1 cup) butter, cold
1 cup + 2 tablespoons powdered sugar
2 cups unblanched almonds
1/2 egg (1 tbsp + 1 tsp), lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cup + 1 tablespoon all-purpose flour

For the apricot lekvar filling:
2 2/3 cups (1 lb) dried apricots
2 cups water
1 cup + 2 tablespoons granulated sugar
2 teaspoons lemon zest

For the dark chocolate ganache filling:
8 oz (1 cup) bittersweets chocolate (60% cocoa)
1/4 cup heavy cream

Directions
For the cookie dough:
Cut butter into 1/2 inch cubes. Butter should be cool but soft enough to press flat.

Process powdered sugar and almonds until almonds are very fine. Add butter, and process until smooth & creamy. Add egg and vanilla. Add flour. Mixture should be moist & crumbly particles and hold together if pinched. Divide into quarters (4 dough discs) and chill in plastic wrap for 2 hours.

Prepare baking sheet by lining with parchment paper.

After chilling, set dough disc on lightly floured surface. Let dough soften for 10 minutes, or until malleable enough to roll. Roll dough to 1/8 inch thickness.

Cut out twenty 2.25 inch cookies. Set each 1/2 inch apart on prepared baking sheet. Set aside scraps covered in plastic wrap to knead together with scraps from next batches.

Bake at 350F for 6-10 minutes, or until just begin to brown at edges. While baking, remove next dough disc from refrigerator to soften. Repeat the process.

For the apricot lekvar filling:
In medium saucepan, combine dried apricots and water and let sit for 2 hours to soften.

Bring water to boil, cover pan tightly, and let simmer for 20 - 30 minutes on lowest heat until apricots are very soft when pierced with skewer. If water evaporates, add extra.

In food processor, process apricots, sugar, and lemon zest until smooth. Scrape mixture back into saucepan and simmer, stirring constantly (to prevent scorching) for 10 - 15 minutes, or until deep orange in color and very thick. when lifted, a tablespoon should take 3 seconds to fall from spoon.

Cool completely. You will need 2/3 cup for this recipe. The remaining can be refrigerated indefinitely.

For the dark chocolate ganache filling:
Heat/microwave chocolate & heavy cream and stir until smooth. Mixture should drop thickly from spatula.

Assembly:
Pipe/spread a 1/8 inch layer of chocolate ganache onto half of the cookies. Spread a thinner layer of apricot lekvar onto the other half of the cookies. Assemble the two halves together.

Storage: airtight room temperature for 5 days or frozen 6 months.