Husarenkrapferl

For the Husarenkrapferl, make a shortcrust pastry from all the ingredients and let it rest in the refrigerator for about 2 hours, covered. Then form balls of about 2 cm in size.

Place the balls on a baking tray lined with baking paper and press a depression into the center of the balls with the handle of a wooden spoon.

Brush the edge of the Husarenkrafperl with egg white, optionally decorate with chopped nuts or almond flakes and fill the cavity with jam.

Bake the Husarenkrapferl at about 170-180 degrees Celsius for a good 15 minutes until light yellow. Let the Husarenkrapferl cool down and then put them into a sealable cookie tin.

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