Home » Pastries, cookies and sweets » Cookies » Hungarian ishler cookie

Hungarian ishler cookie

These cookies are a must to try.

They are so good that you cannot imagine.

Have a bite…



  • 200 g butter at room temp.
  • 100 g icing sugar
  • 2 egg yolks
  • 1 pinch of salt
  • 200 g flour
  • 150 g ground almonds or/and ground hazelnuts


  • 200 g chocolate coating

I used a mix of almonds and hazelnuts


Beat the butter with the icing sugar, add the egg yolks and salt


at the end add the flour and grounded nuts.


Wrap the dough in a plastic film and refrigerate1 hour, or over night.


Roll the dough in 4-5 mm thick sheet, cut cookies with a 8-9 cm round cutter.


Align on a baking sheet on the baking paper and bake for 6-7 minutes at 175°C

Do not let them get too brown. Here are with a mix: half almonds-half hazelnuts.


I used all the combinations, they are always good. And here with almonds:


Allow to cool on the rack and then coat with chocolate half of cookies and allow the chocolate to set.



  • 150 g butter at room temp.
  • 60 g dark chocolate
  • 50 g icing sugar
  • rum flavor

Beat the butter with sugar then add the tempered chocolate and rum.

Assemble the cookies:

On the other half of the cookies spoon/pipe the cream (or jam)


and make a sandwich with a chocolate coated half cookie.





2 thoughts on “Hungarian ishler cookie

  1. They look professional and tasty my childhood most favorite cookie. In Hungary it’s been made with apricot jam between the cookies . You should try the original recipe . It’s really peerless.

    • Thank you Asia.
      I have been searching all over the web for this recipe, until one Hungarian forum and recipe community catch my attention. They mentioned the version with jam, but my chocoholics kids love it so much, that wouldn’t allow to change anything. It is definitely a keeper. They will be on my Christmas cookies platter again and I’ll try few of them with jam. Thank you for your suggestion.

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