Step into Czech Christmas traditions with one of the most beloved holiday treats: Išlské dortíčky. These cookies combine the rich aroma of chocolate and nuts with a beautiful presentation, resembling tiny works of art. Perfect for sharing or adding elegance to your festive table. Let’s dive into the recipe!
In this post: What are Išlské dortíčky · Why the name Išlské dortíčky · Pronunciation · Ingredients · Instructions · How to store
➜ What are Išlské dortíčky?
Išlské dortíčky are a type of sandwich cookie (such as Linzer cookies), made by filling cream between two pieces of baked shortcrust pastry and decorating the top with chocolate glaze. The cream is a rich blend of butter, sugar, ground nuts, and a splash of rum, giving these cookies their signature flavor.
For the chocolate glaze, I used a method I learned at a Czech Christmas baking class I recently attended—it worked beautifully!
While making these treats takes a bit of time and patience, do not worry. If you follow my step-by-step instructions, you will be rewarded with a delicious result that is well worth the effort.
➜ Why the name of Išlské dortíčky?
Genuine Išlské or Išelské dortíčky sweets originate from the Austrian spa town of Bad Ischl, where Emperor Franz Joseph and his court were known to indulge in these delicacies.
Local confectioners crafted these elegant cookies, known as Ischler Törtchen (German), which quickly became a favorite among the nobility. This tradition dates back to the second half of the 19th century, during the era when the Czech lands were part of the Austro-Hungarian monarchy.
➜ Pronunciation
I have recorded a short audio clip in Czech to help you hear the correct pronunciation of the recipe name: Išlské dortíčky.
➜ Ingredients
Note: Precise ingredient measurements are essential for this type of baking, so I highly recommend using a kitchen scale.
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
Shortcrust pastry
- All-purpose flour: In Czech, we use what is called hladká mouka. If you are in the UK, Australia, or other countries, use plain flour. Read about AP flour substitutions in the Czech Republic.
- Dutch-processed unsweetened cocoa powder
- Powdered sugar: You can also use icing sugar or confectioner's sugar, depending on what is available where you live.
- Ground walnuts: Alternatively, you can use pecans or blanched almonds.
- Unsalted butter: Use cold butter, removed from the fridge no more than 30 minutes before baking. Do not melt the butter for these cookies.
- Egg yolk: The yolk helps bind the dough and adds richness to the texture."
- Pinch of ground cinnamon: my secret tip!
Butter cream
- Ground walnuts: You can also use pecans or blanched almonds. For the best results, grind the nuts just before use with a hand-held rotary grinder. Avoid using kitchen equipment with chopping blades, as these can turn the nuts into an oily pulp. Properly ground nuts should be loose and non-greasy.
- Powdered / icing / or confectioner's sugar
- Unsalted butter: softened at room temperature. Properly softened butter is essential. Avoid using cold butter straight from the fridge or melted butter. Softened butter should yield slightly when pressed with your finger, leaving a gentle dimple without being too soft or greasy
- Rum: optional. I use a splash of rum to enhance both the flavor and aroma. A quality rum, such as Austria's Stroh 40, works beautifully.
Chocolate glaze & finishing
A quick and simple option is to use store-bought chocolate glaze. However, if you prefer to make the glaze from scratch, you will need:
- Milk chocolate chips: I used real Belgian chocolate, known for its excellent quality and reputation here in Europe
- Cocoa butter: Perfect for thinning and smoothing melted chocolate. My tip from the confectioner's course I attended!
- Walnuts: or pecans, blanched almonds—for decorating
Make sure to check all Czech Christmas cookies (cukroví) on my blog!
➜ How to make Išlské dortíčky
Making the shortcrust pastry shapes
Sift the flour, cocoa, cinnamon, and icing sugar onto a work surface. Add the ground nuts, butter (cut into smaller pieces), and egg yolk.
Begin working the dough. Start by using a fork to combine the wet and dry ingredients, then switch to your hands—I recommend wearing food-grade gloves. Be cautious: the mixture will initially be crumbly, and it might seem like it will never come together. However, be patient and keep kneading until a smooth dough forms.
Do not overknead. Once the dough holds together and is smooth, wrap it in cling film and refrigerate for a few hours, ideally overnight.
Roll out the rested dough on a lightly floured surface to a thickness of about 4 mm (a bit over ⅛ inch). Use a cookie cutter to make 1.½-inch (4 cm) diameter rounds and place them on a baking tray lined with parchment paper.
For dough scraps, gather them into a ball, flatten into a disc, and refrigerate for a while to firm up. Once chilled, roll the dough out between a folded sheet of plastic wrap, turning it over several times to ensure even rolling. Cut out the rounds and transfer to a baking sheet.
Bake in a preheated oven at 350°F (180°C) for 8 minutes. Allow the cookies to cool completely on the baking sheet before handling.
Tips for working with the shortcrust pastry:
- Remove the dough from the fridge about 15 minutes before rolling to let it soften slightly.
- Work with smaller portions of dough at a time; it is easier to handle.
- Lightly flour your work surface to prevent the dough from sticking, and sprinkle a little flour on the rolling pin as well.
- Turn the dough frequently while rolling to ensure even thickness and avoid sticking.
Read my other tips on making Czech Christmas cookies of shortcrust pastry.
Making the butter cream
Beat the softened butter with the sugar and rum for about 5 minutes until light and fluffy. Fold in the ground nuts. I used a handheld mixer with a whisk attachment for this step.
Transfer the cream to a pastry bag and pipe it onto half of the cookie rounds. Place the remaining rounds on top, gently pressing to create sandwiches. Refrigerate until the filling sets.
Chocolate glaze & finishing
Melt about two-thirds of the chocolate using either a microwave (stirring every 30 seconds) or a double boiler. Do not cook anymore. Add the cocoa butter and the remaining third of the chocolate, stirring until fully melted.
Dip one half of each sandwiched cookie into the melted chocolate, and before the coating sets, place a walnut half on top of each cookie. Allow the chocolate to set completely.
➜ Storage
Išlské dortíčky need a few days to soften. Store them in a paper box with a lid or a steel candy box lined with foil for best results. The ideal storage temperature is 50°F (10°C).
They also freeze well, allowing you to take out just the right number of pieces to treat family and friends during the holidays.
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Išlské Dortíčky
Tap or hover to scale
Ingredients
Shortcrust pastry
- 5 ounces all-purpose flour
- 1 Tablespoon dutch cocoa powder unsweetened
- 1 ¾ ounces powdered sugar
- 1 ounce ground walnuts (or pecans, blanched almonds)
- 3 ½ ounces unsalted butter cold
- 1 egg yolk
- 1 pinch ground cinnamon
Buttercream
- 2 ½ ounces ground walnuts (or pecans, blanched almonds)
- 2 ½ ounces powdered sugar (or icing/confectioner's)
- 2 ½ ounces unsalted butter softened at room temperature
- ½ Tablespoon rum
Chocolate glaze & finshing
- 3 ½ ounces milk chocolate chips
- ½ ounce cocoa butter
- 30 halves walnuts (or pecans, blanched almonds)
Instructions
Shortcrust pastry shapes
- Sift 5 ounces all-purpose flour, 1 Tablespoon dutch cocoa powder, 1 pinch ground cinnamon, and 1 ¾ ounces powdered sugar onto a work surface. Add 1 ounce ground walnuts, 3 ½ ounces unsalted butter (cold, cut into smaller pieces), and 1 egg yolk.
- Begin working the dough. Start by using a fork to combine the wet and dry ingredients, then switch to your hands—I recommend wearing food-grade gloves. Be cautious: the mixture will initially be crumbly, and it might seem like it will never come together. However, be patient and keep kneading until a smooth dough forms.
- Do not overknead. Once the dough holds together and is smooth, wrap it in cling film and refrigerate for a few hours, ideally overnight.
- Roll out the rested dough on a lightly floured surface to a thickness of about 4 mm (a bit over ⅛ inch). Use a cookie cutter to make 1.½-inch (4 cm) diameter rounds and place them on a baking tray lined with parchment paper. Be sure to check the tips for working with this type of dough at the bottom of the recipe card.
- For dough scraps, gather them into a ball, flatten into a disc, and refrigerate for a while to firm up. Once chilled, roll the dough out between a folded sheet of plastic wrap, turning it over several times to ensure even rolling. Cut out the rounds and transfer to a baking sheet.
- Bake in a preheated oven at 350°F (180°C) for 8 minutes. Allow the cookies to cool completely on the baking sheet before handling.
Butter cream
- Cream 2 ½ ounces unsalted butter with 2 ½ ounces powdered sugar and ½ Tablespoon rum for about 5 minutes until light and fluffy. Fold in 2 ½ ounces ground walnuts. I used a handheld mixer with a whisk attachment for this step.
- Transfer the cream to a pastry bag and pipe it onto half of the cookie rounds. Place the remaining rounds on top, gently pressing to create sandwiches. Refrigerate until the filling sets.
Chocolate glaze & finishing
- Melt about two-thirds of 3 ½ ounces milk chocolate chips using either a microwave (stirring every 30 seconds) or a double boiler. Do not cook anymore. Add ½ ounce cocoa butter and the remaining third of the chocolate, stirring until fully melted.
- Dip one half of each sandwiched cookie into the melted chocolate, and before the coating sets, place a walnut half on top of each cookie. Allow the chocolate to set completely.
Notes
- The basic recipe makes 25-30 full sandwich pieces.
- STORAGE: Išlské dortíčky need a few days to soften. Store them in a paper box with a lid or a steel candy box lined with foil for best results. The ideal storage temperature is 50°F (10°C).
- They also freeze well, allowing you to take out just the right number of pieces to treat family and friends during the holidays.
- Remove the dough from the fridge about 15 minutes before rolling to let it soften slightly.
- Work with smaller portions of dough at a time; it is easier to handle.
- Lightly flour your work surface to prevent the dough from sticking, and sprinkle a little flour on the rolling pin as well.
- Turn the dough frequently while rolling to ensure even thickness and avoid sticking.
- Carefully transfer the cut-out shapes to the baking sheet using a thin pastry scraper.
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