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Išlské Dortíčky
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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!

Prep Time
20 mins
Cook Time
8 mins
Additional Time
2 hrs
Total Time
2 hrs 28 mins
Servings: 30 pieces
Calories: 131 kcal
Course: Dessert
Cuisine: Czech

Ingredients

Shortcrust pastry
  • 5 ounces all-purpose flour
  • 1 Tablespoon Dutch process cocoa powder unsweetened
  • 1 ¾ ounces powdered sugar
  • 1 ounce walnut or pecans, blanched almonds, ground
  • 3 ½ ounces butter cold, unsalted
  • 1 egg yolk
  • 1 pinch ground cinnamon
Buttercream
  • 2 ½ ounces walnut or pecans, blanched almonds, ground
  • 2 ½ ounces powdered sugar (or icing/confectioner's)
  • 2 ½ ounces butter softened at room temperature, unsalted
  • 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
    Cup of Yum
  1. 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.
  2. 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.
  3. Do not overknead. Once the dough holds together and is smooth, wrap it in cling film and refrigerate for a few hours, ideally overnight.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. 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
  1. 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.
  2. 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

  • Tips for working with shortcrust pastry:
  • 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.

Nutrition Information

Calories 131kcal (7%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 20mg (7%) Sodium 4mg (0%) Potassium 43mg (1%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 163IU (3%) Vitamin C 0.1mg (0%) Calcium 11mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 30 pieces

Amount Per Serving

Calories 131

% Daily Value*

Calories 131kcal 7%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 20mg 7%
Sodium 4mg 0%
Potassium 43mg 1%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 163IU 3%
Vitamin C 0.1mg 0%
Calcium 11mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.