Summary

Ingredients

• 200 g butter
• 100 g suar
• 2 egg yolks
• 1 pinch (s) salt
• 300 grams flour
• 80 g hazelnuts, rated
• 150 g jelly (currant jelly)

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Instructions

1. Process all ingredients into a shortcrust pastry and let stand in the refrigerator for 2 hours.
2. Preheat the oven to 200 degrees.
3. Shape the dough into a long roll, cut an even slice from it and shape it into balls. Use the handle of a wooden spoon to make a small indentation in each ball. Place the ball on baking sheets lined with baking paper and bake on the middle rack for 15-20 minutes.
4. Sprinkle cold Krapferl with powdered sugar.
5. Heat the jelly and fill the recess in each donut with it.
6. Let them dry for 1 day before they can be layered in a cookie jar.