Husarenkrapfen with Jam and Nuts
Source: https://www.meranermuehle.it/rcp_recipe/husarenkrapfen-with-jam-and-nuts
Baking/cooking time
18-20 Minutes
Difficulty
easy
Ingredients
Ingredients for about 30 cookies
| 300 | g | Flour for biscuits and shortcrust pastry |
| 150 | g | Cold butter, cut into pieces |
| 150 | g | Powdered sugar |
| 100 | g | Hazelnut flour (can be homemade) |
| 2 | Eggs | |
| 1 | pinch | Salt |
| q.s. | Seeds from one vanilla bean | |
| For filling and decorating | ||
| 1 | Egg yolk | |
| 1 | tablespoons | Milk |
| q.s. | Chopped hazelnuts | |
| q.s. | Mixed jams of choice, such as raspberry, apricot, berry, or redcurrant |
Preparation
- Place all the dough ingredients (flour, butter, powdered sugar, hazelnut flour, eggs, salt, and vanilla seeds) into a food processor and mix until smooth. Alternatively, mix quickly by hand to avoid warming the butter too much.
- Divide the dough into approximately 30 walnut-sized portions and, with slightly damp hands, roll them into balls.
- Separate the egg white from the yolk of the last egg. Dip each ball in the egg white, then roll it in the chopped hazelnuts so they stick well.
- Place the balls on a baking tray lined with parchment paper, then press a small indent into the center of each one using your finger or a small spoon.
- Preheat the oven to 180°C with top and bottom heat. Bake the cookies for about 18–20 minutes, or until they are lightly golden. Let them cool on a wire rack.
- Once cooled, fill the indents in each cookie with the jam of your choice.
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