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  • Writer's picturerodica godlewski

islere (romanian cookies filled with jam and drizzled with chocolate)

What can be better than the combination of figs, pecans, and chocolate? And isn't it amazing when you can have all three in a cookie? I loved these growing up and I love them even more now. They are quick and easy to make, yet they make a great impression on your guests. I made these for a brunch meeting with two of my school friends Rosana and Audrey and they both loved them and asked for the recipe. So here it is.



  • 1 cup all-purpose flour

  • 3/4 cup pecans, ground

  • 3/4 cup white granulated sugar

  • 8 tablespoons (1 stick) butter, cold and chopped into small cubes

  • 1 whole egg

  • pinch of salt

  • 1 cup fig jam

  • 3/4 cup white chocolate chips

  • 1 cup whole pecans


  1. In a large bowl add the flour, ground pecans, and sugar. Whisk to combine. With your fingers start incorporating the butter into the flour mixture until the dough resembles fine crumbles. Add the egg and salt, then incorporate them into the dough. Form a soft, pliable dough just as you would in a sugar cookie dough. Do not overwork. With your hands flatten the dough into a rectangle and then wrap it in plastic wrap and refrigerate for one hour.

  2. Dust your work surface with flour and roll the dough into a quarter of an inch thick rectangle. Using a round cookie cutter, cut the dough into circles (your end cookie count depends on how wide your cookie cutter is; I ended up with 24 pieces).

  3. Transfer the cookies to a parchment paper coated sheet pan (make sure to leave about 2 inches between the cookies, as they will spread a little during the bake), and freeze for 20 minutes.

  4. Meanwhile preheat the oven to 400 degrees F. Place the cookies in the oven and bake for about 6 to 8 minutes, or until the edges start to brown.

  5. Take the cookies out of the oven and allow them to cool down in the pan for 10 minutes, then transfer to a cooling rack. Once the cookies are completely cool, spread fig jam on half of them (about 2 teaspoons in each), then top with the other half, and place back on the cooling rack (I ended up with 12 sandwiched cookies).

  6. Melt the white chocolate on bain-marie, and then drizzle it on top of the cookies (I used a piping bag fitted with Wilton tip #2 to drizzle it). Place one whole pecan in the center of each cookie sandwich.

  7. Refrigerate the cookie sandwiches for 10 minutes, or until the chocolate hardens, then store at room temperature.

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