Husarenkrapferl

For the Husarenkrapferl, finely chop the shelled almonds. Knead flour, cold, diced butter, powdered sugar, egg yolks and egg liqueur with half of the chopped almonds into a shortcrust pastry.

Form a roll, cut equal-sized slices from it and shape into balls. Brush the balls with egg white and roll them in the remaining chopped almonds.

Place the balls about 3 cm apart on a baking sheet lined with parchment paper. Use the handle of a wooden spoon to make relatively deep depressions in the balls.

Bake the Krapferl at 170 degrees for about 8-16 minutes – if the oven is hot it will take less time, if it is cold it will take longer. Leave on the tray and prepare the jam.

Bring the apricot jam to the boil, strain it through a sieve and use a pastry syringe to squirt it neatly into the cavities of the Krapferl. Allow the Husarenkrapferl to cool well and store in airtight tins.

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