Husaren-Krapferl

• By Christa Follmann

This will make around 60 biscuits.

You will need:

The seeds of a vanilla pod, 200g of butter, 100g of sugar, the yolks of two eggs, a pinch of salt, 300g of flour, 100g of ground hazelnuts, half a cupful of icing-sugar, 150g of strawberry jam.

Thoroughly mix together the butter, sugar, egg-yolk, salt and vanilla seeds. Add the flour and hazelnuts and knead the well.

Wrap the pastry in foil and refrigerate it for two hours. Form balls about the size of walnuts with the pastry, and press your thumb into the centre of each one. Put them on baking-paper on a baking-tray. Preheat the oven to gas mark 6/200C and bake them for about 15 minutes. Remove them from the oven and leave them to cool. Sieve icing-sugar onto the biscuits.

Heat up the strawberry jam and stir it until it is smooth. Fill the hollows of the biscuits with the hot jam. Leave them to dry for one or two days before storing them in a tin.