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Hussar Krapferl

updated

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Ingredients for 1 servings:

  • 300 g flour
  • 80 g ground almonds
  • 2 egg yolks
  • 1 pinch of salt
  • 200 g butter
  • 100 g sugar
  • 1 packet of vanilla sugar
  • ½ cup powdered sugar
  • 150 g jelly (currant jelly)
  • possibly flour or
  • Breadcrumbs for the baking tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine all ingredients (except powdered sugar and jelly), knead the dough with cold hands, and then refrigerate for at least two hours. Shape the dough into 2-3 logs and cut evenly thick slices with a knife. Line the bottom of a baking sheet with baking paper or sprinkle with flour or breadcrumbs. Place the dough slices in rows on the baking sheet, making a depression in the center for the cookies. Preheat the oven to 200°C and bake the cookies for 10-15 minutes. Once cooled, sprinkle with powdered sugar. Heat the jelly and, once it has melted, spread it into the depressions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Hussar Krapferl