Ischler Krapfen by Mrs. Eva Jack

Zutaten (Ingredients):
14 dkg butter (5 oz butter)
7 dkg zucker (2.5 oz sugar)
salz (salt)
7 dkg gemahlene hazelnuesse (2.5 oz finely ground hazelnuts)
14 dkg mehl (5 oz flour)
marmelade (jam or preserves, preferably apricot)
schokoladenglasur (melted dark bitter sweet chocolate)

Butter, Zucker, etwas Salz, gemahlene hazelnuesse und Mehl werden auf einem Kuchenbrett zu einem Teig vermengt.  Ausgewalkt, werden kleine Krapfen gestochen und licht gebacken.  Sie werden, wenn sie ausgekuehlt sind, paarweise mit Marmelade zusammengeklebt und mit Schokoladenglasur ueberzogen.

Combine butter, sugar, some salt, ground hazelnuts and flour and knead until all ingredients are completely mixed into dough.  Roll out with rolling pin (on a lightly floured surface) to a thickness of about inch.  Use a round 1 -2 inch cookie cutter to cut out dough.  Place on cookie sheet and bake at 325 degrees Fahrenheit until lightly baked.  While cookies cool, melt chocolate.  Spread chocolate on the top of each cookie.  Melt jam/preserves, either in the microwave or on low heat on the stove.  Spread a half teaspoon of jam on the non-chocolate side of a cookie and place a second cookie (non-chocolate side) on top of jam.  Cool and enjoy.

 

This is time consuming but well worth the effort!