Husarenkrapferl

For the Husarenkrapferl, mix butter with sugar, yolks, lemon zest and cinnamon until smooth and finally mix briefly with the flour. Let the dough rest in the refrigerator for about 2 hours.

Roll the dough into finger-thick strands, cut off 1 cm pieces and form them into balls, roll them in the hazelnuts.

Place them on the baking tray lined with baking paper and press a hollow with your little finger. Fill the hollow with jam using a piping bag (or cut off a small piece of jam from a frozen bag).

Bake 2 trays at 160 °C convection oven for approx. 15 minutes until light.

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