John Myers
Ingredients for 1 servings:
- 300 g flour (20 BE)
- 80 g hazelnuts, grated
- 48 g sweetener (powdered sugar, sweetener 4BE)
- flavoring (vanilla, as desired)
- 200 g butter or margarine
- 2 egg yolks
- 1 pinch of salt
- some jam for diabetics
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
approx. 80 pieces
Quickly knead the egg yolks with lukewarm butter, flour, powdered sugar, a pinch of salt, and ground hazelnuts into a medium-firm dough. Wrap the dough in foil and let it rest for a while in a cool place. Line a baking sheet with parchment paper. Place the dough on a floured surface, weigh it, then divide it into three equal pieces and form them into logs. Cut off approximately 3 cm long pieces, shape them into balls, and place them on the baking sheet. Then, using the handle of a wooden spoon, dip each one in flour, make small indentations in the dough balls. Bake the krapferl in a preheated oven at 180 degrees Celsius for about 12 minutes. Then fill with diabetic jam.
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