Austrian Hussarkrapferln

Name: Austrian Hussarkrapferln
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 90
Ingredients: 300 g Flour; 80 g ground hazelnuts; 100 g Sugar; 1 package Vanillin sugar; 200 g Butter; 2 Egg yolk (size M); 120 g Currant or cherry jelly; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 90

300 g Flour
80 g ground hazelnuts
100 g Sugar
1 package Vanillin sugar
200 g Butter
2 Egg yolk (size M)
120 g Currant or cherry jelly
7-10 Tbsp Icing sugar
baking paper

Directions

1
Put the flour, hazelnuts, sugar, vanilla sugar, butter and egg yolk in a bowl and knead into a shortcrust pastry. Cover and chill for about 1 hour. Form balls (approx. 2 cm Ø) and place on 3 baking trays lined with baking paper. Press a small depression into each cookie with a floured spoon handle.
2
Warm the jelly briefly and stir until smooth. Using a small spoon, fill a little jelly into each cookie. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let them cool down on a grid and dust with icing sugar