On a floured surface, spread almonds, sugar, salt and butter in small pieces. Chop into small pieces and knead into a dough immediately. Place in the refrigerator for 30 minutes.
Preheat the oven to 220 °C.
Roll out the dough to about 2 mm and cut out circles.
Line baking tray with baking paper and bake in the center for about 10 minutes. Then remove immediately from the hot tray.
After cooling, assemble two pieces at a time using apricot jam.
Finally, coat the Ischler cookies with the melted chocolate coating, place a whole almond on each and press down firmly.