Išlské Dortíčky

Išlské dortíčky are a classic Czech Christmas treat, known for their delicious taste and elegant appearance. Follow this detailed recipe to bake them yourself and bring a touch of Czech tradition to your holiday table!

Course Dessert

Cuisine Czech

Keyword Czech Christmas

Prep Time 20

Cook Time 8

Resting time 2

Total Time 2 28

Servings pieces

Calories 131kcal

Author Petra Kupská

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)

Cups - Metric

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.

Tips for working with 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.
Carefully transfer the cut-out shapes to the baking sheet using a thin pastry scraper.

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