Linzer Doughnut

For the Linzer Krapferl, prepare a shortcrust pastry from flour, butter, powdered sugar, grated hazelnuts and egg yolks.

Let the dough rest for 1/2 hour. Cut the doughnuts into squares or rectangles. Cut a hole in the center of half of the doughnuts, brush with egg white and immediately place in grated hazelnuts.

Cut out the remaining doughnuts, place them on a baking tray and bake at 180 degrees until golden brown. After cooling, fill the Linzer Krapferl with jam and dip all around in chocolate.

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