Name: Nut Ring
Total time: 5 min

For the base, cut out rings that are made of butter dough.

Butter pastry:

Mix lard until thick and creamy, then add butter, eggs and sugar first. Add flavoring ingredients and flour, knead and fold into a roll. Leave to rest for one night. A day later, roll out thinly, cut out rings and bake until golden.

Beat egg whites, add sugar until quantity is glossy. Fold in nuts and add juice. Leave for one night. Pipe currant jelly on the baked rings with a fine nozzle.

A day later, brush the rings with a juice of lemon powdered sugar mixture and air dry. After drying these nut Ringerl come into a tin, so that they do not dry out.

My sister – now also over 80 years – applies a chocolate glaze to the Ringerl instead of the lemon-sugar glaze.

But this one, in my opinion, makes the nut ringers so pappy sweet. The lemon glaze makes them a tiny bit tart and better.

My story The recipe is from my mother and grandmother, respectively, who come from Neuburg on the Danube. They got the recipe from the pastry shop “Roecklein” from the mentioned town. This confectionery no longer exists. Mother probably got the recipe before the First World War, because later, as a city dweller, she married into the loneliness of the Upper Palatinate – a farmer – a Hinterwaeldler – on a farm, a Einoede, quite remote.

They have only one drawback: they

Nut Ring

For the butter dough:

For the nut mixture:

Instructions:

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