John Myers
Ingredients for 30 servings:
- 180 g margarine
- 90 g powdered sugar
- 2 eggs, of which the egg white
- 270 g flour, smooth
- 1 tbsp almonds, grated
- 1 tbsp hazelnuts, grated
- 1 packet of vanilla sugar
- 100 g jam
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Shortcrust pastry with jam
Cut cold margarine into small cubes, quickly knead into a dough with icing sugar, vanilla sugar, egg yolk, flour, ground almonds, and hazelnuts. Cover and let rest in the refrigerator for at least 1 hour. Shape the dough into a log and cut into about 30 pieces. Shape the dough pieces into balls, place them on a baking tray lined with baking paper, flatten with your thumb, and make a small indentation in the center. Bake in the oven at 180°C for about 15 minutes until light golden. Fill the indentation of the hot Krapferl with some jam and sprinkle with icing sugar. Don’t skimp on the icing sugar! This sets the jam and makes it easier to store the Krapferl without it sticking together. Let them dry thoroughly before storing! They become crumbly very quickly.
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