Baking season continues: Husarenkrapferln

As I said, no idea what these could be called in English. But they are delicious.

Ingredients: (for cca 30)
220 gr white flour
50 gr icing sugar (I use normal white sugar, as icing sugar has very little actual taste, IMO)
140 gr butter or margarine
2 eggyolks
1 pinch of salt
1 teaspoon of vanilla favoured sugar
grated peel of 1/2 lemon

For the decoration:
Eggyolk to paint the cookies with
roasted, chopped hazelnuts to spread over them
100 gr apricot jam
2 tablespoons of rum

How to make it:
* sieve flour and icing sugar onto a working surface, add the cold buter in small cubes; add eggyolks, salt, vanilla-sugar and lemon peels; knead a smooth dough and let it rest in the fridge for 1/2 hour;
* pre-heat oven to 180°C and cover baking tin with baking paper;
* roll out dough 4 mm thick and cut out small circles (4 cm diameter);
* cut a small hole (1 cm diameter) in the middle of half the circles;
* paint holed circles with eggyolk and spread the chopped hazelnuts over them;
* bake cookies cca 25 minutes until golden brown;
* take them from the tin while still hot and let them cool;
* mix jam with rum and heat it;
* put 1/2 teaspoon of this filling on the whole circles;
* put holed circles on the top, so that the jam would quill into the hole just a bit;

These cookies, if kept in a well-seaked tin box, stay fresh for three weeks.

Baking season continues: Hazelnut Biscuits

We haven't actually baked these yet: they're on tomorrow's programme. But they are really tasty, and I've got a little time right now, so I thought I'd post the recipe now-

Ingredients: (for cca 50)
100 gr butter or margarine
100 gr icing sugar (or normal sugar, it's better with that anyway)
120 gr white flour
50 gr roasted, grated hazelnuts
1 egg
1 pinch of salt
1 teaspoon of vanilla flavoured sugar

For the decoration:
roasted, chopped hazelnuts
(I use ready-made crocant from Dr. Oetker anyway)

How to make it:
* stir softened butter with the sugar, the vanilla sugar and the salt thoroughly;
* add egg and stir some more;
* add flour and hazelnuts and stir into the mass carefully;
* pre-heat oven to 200°C and cover baking tin with baking paper;
* with the help of two teaspoons, place small amounts of the dough onto the baking paper ( leave some distance between them, as they become bigger while baking);
* spread the chopped hazelnuts over them;
* bake them cca 10-12 minutes;
* dust them with icing sugar while still hot;

These biscuits remain fresh for at least two weeks, if kept in a well-sealed tin box.