TENDER ISLERE COOKIES WITH LARD AND WALNUTS, FILLED WITH CHOCOLATE-CARAMEL CREAM

Delicate homemade Islere cookies made with lard (or butter) and ground walnuts, filled with a luscious chocolate-caramel cream. Perfect for festive occasions or an elegant treat.

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🕒 Prep Time: 30 min

🍳 Bake Time: 10-12 min
🍽️ Yields: About 3 trays of cookies

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Ingredients

Cookie Dough:

• 300 g all-purpose flour
• 150 g lard at room temperature (or 200 g butter at room temperature)
• 150 g ground walnuts
• 150 g sugar
• 1 egg
• 1 tsp baking powder
• 1–2 tbsp sour cream (optional, adjust for dough consistency)

Chocolate-Caramel Cream:

• 125 g sugar
• 200 g dark chocolate (50% cocoa)
• 200 ml heavy cream (35% fat)

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Instructions

Prepare the Dough:

1. Cream lard or butter until smooth. Gradually mix in flour with a fork.
2. Add ground walnuts, sugar, baking powder, and beaten egg. Knead lightly by hand until dough comes together.
3. If dough is crumbly, gradually add sour cream until it’s pliable but not sticky.
4. Divide dough into two parts. On a floured surface, roll each out to about 3 mm thickness.
5. Cut rounds using a cookie cutter (about 4 cm diameter recommended for elegant size).
6. Arrange rounds on baking sheets lined with parchment paper. Re-roll scraps and repeat cutting until all dough is used.

Bake:

7. Bake at 180°C (350°F) for 10–12 minutes until lightly golden. Avoid overbaking as cookies will harden.
8. Remove carefully and cool completely; they are fragile.

Prepare the Chocolate-Caramel Cream:

9. In a tall saucepan, caramelize sugar over medium heat until aromatic and lightly smoking.
10. Carefully add hot cream, stirring continuously with a wooden spoon (mixture will bubble up—avoid burns).
11. Let caramel cool slightly. Melt chocolate over a double boiler.
12. Slowly drizzle caramel into melted chocolate while stirring constantly. If mixture thickens too much, gently rewarm caramel.
13. Cool cream, then refrigerate for about 1 hour until spreadable.

Assemble and Decorate:

14. Sandwich pairs of cookies with chocolate-caramel cream. Place assembled Islere on a tray.
15. Fill a piping bag (or sturdy zip bag with a corner cut) with remaining cream. Decorate tops of cookies.
16. Let glaze set for several hours before serving.

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💡 Tips

• Using lard yields a lighter, flakier texture; butter gives richer flavor.
• Adjust sour cream to achieve dough that’s easy to roll but not sticky.
• Keep a close eye on caramelization to avoid burning sugar.
• Use a high-quality dark chocolate for smooth, rich cream.

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🎉 Perfect For

• Holiday baking
• Elegant tea-time treats
• Gift-worthy cookies
• Classic Eastern European desserts

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📝 Final Thoughts

These tender Islere cookies filled with luscious chocolate-caramel cream blend traditional flavors and textures beautifully. They offer a sophisticated, homemade dessert that delights both visually and on the palate.