Hussar Krapferl

Ingredients for 1 servings:

• 1 vanilla pod(s)
• 200 g butter
• 100 g sugar
• 2 egg yolks
• 1 pinch of salt
• 300 g flour
• 100 g hazelnuts, ground
• ½ cup powdered sugar
• 150 g jam (blackcurrant jelly)

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

a classic, makes about 30 pieces

Split the vanilla pod lengthwise and scrape out the seeds. Knead the butter with the sugar, egg yolks, vanilla seeds, and salt. Sift the flour over the mixture, sprinkle with the ground hazelnuts, and knead everything into a shortcrust pastry. Wrap the dough in aluminum foil and chill for two hours. Preheat the oven to 200°C (top/bottom heat). Shape the dough into a long log, cut into equal slices, and shape them into 1-cm-diameter balls. Use the handle of a wooden spoon to make a small indentation in each ball. Place the krapferl on a baking sheet and bake on the middle rack for 12-15 minutes. Allow the krapferl to cool on a wire rack, then dust with icing sugar. Carefully heat the jelly in small amounts, stir until smooth, and fill the indentations of the krapferl. Heat the jelly in portions of about one heaped tablespoon. This prevents the jelly from boiling down and setting too quickly when filling the krapferl, making it a bit more relaxed. Let the jam dry thoroughly for 1 to 2 days before layering the krapferl in a container. Make sure there’s always a layer of freezer bags between each layer. Aluminum foil isn’t very practical, as it can stick to the krapferl. I’ve had the best experience with 1-liter freezer bags.