Husarenkrapferl

(*) For about 60 pieces.

Mix the butter with the powdered sugar, vanilla pulp and salt in a baking bowl with the dough hooks of the hand mixer or with a dough card until smooth only – do not beat until creamy, then fold in the egg yolks. Finally, quickly knead in the flour and hazelnuts. Wrap the dough in cling film and leave to cool for at least thirty minutes, or preferably overnight.

Preheat the oven to 200 °C.

Shape the dough on the floured surface into rolls one and a half cm thick. Take small portions from the dough rolls and shape into balls with your hands. Press a bulge in the center of each dough ball with a wooden spoon handle or little finger.

Place the cookies on a greased baking sheet with the bulge facing up and bake in the oven on the middle rack for twelve to fifteen minutes until golden brown.

Remove and cool a little, then dust with powdered sugar.

Simmer the currant jam in a small saucepan a little (assuming that cooked necessary), season to taste. Use a teaspoon – or possibly a piping bag – to fill a little jam into each of the cavities of the cookies while they are still warm.

Tip: Stock up on a range of high-quality spices – it pays off!

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