John Myers
Ingredients for 1 servings:
- 2 vanilla pods
- 150 g butter, room temperature
- 2 egg yolks, from medium-sized eggs
- 75 g sugar
- 1 pinch of salt
- 225 g flour, gluten-free
- 75 g hazelnuts, ground
- 100 g jelly, raspberry
- powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes
delicious cookies for the Christmas season
Make sure you take the butter out of the fridge in time so it softens!!! Split the vanilla pods lengthwise and scrape out the seeds. Mix them with the butter, sugar, egg yolks and a pinch of salt until smooth. Sift the flour over the top and add the hazelnuts. Now knead everything into a compact dough. This is best done by hand. Shape the dough into a parcel and wrap in cling film. Leave to rest in the fridge for 2 hours. Take a small amount of dough and roll it into equal-sized balls. Place the balls on a baking tray lined with baking paper. Leave some space between them so the krapferl will rise. Preheat the oven to 200 degrees top/bottom heat. Use the handle of a wooden spoon to make a depression in the balls. Stir the raspberry jelly a little and transfer it to a squeeze bottle. Pour the jelly into the depressions. Bake the krapferl on the middle rack for 12-15 minutes until golden brown. Let it cool briefly, then place it tightly on a plate. Dust with powdered sugar and let it cool completely.
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