Hussar Krapferl

Ingredients for 1 servings:

• 150 g butter, soft
• 150 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 2 egg yolks
• 125 g ground almonds
• 200 g flour
• 1 tsp lemon zest, untreated grated
• 2 tbsp powdered sugar
• 3 tbsp jelly, currant

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Mix the butter with the sugar, salt, vanilla sugar and egg yolk. Mix the almonds with the flour and lemon zest, mix in briefly and knead everything into a smooth dough. Wrap the dough in foil and put it in the fridge for about 2 hours. Then, with floured hands, form the dough into rolls about 3 cm thick, cut 1 cm thick slices and roll them into balls. Use your thumb to make a small indentation in each one. Place these krapferl, leaving enough space between them, on a greased baking tray and bake on the middle shelf of a preheated oven at 200 degrees Celsius (gas mark 3) for 12-15 minutes until golden brown. Dust the krapferl with icing sugar, fill the holes with the jelly and leave to dry for 1 day.