Husarenkrapfen

Zutaten:

300 g Mehl

80 g gem Nüsse

100 g Zucker

1 Pck Vanillezucker

200 g Butter

2 Eigelb

Prise Salz

120 g rote Johannisbeergelee

Alle trockenen Teigzutaten (Mehl, Zucker, Vanillezucker, Salz und gemahlene Nüsse) miteinander vermischen.

Butter und beide Eigelbe miteinarbeiten.

Den Teig für drei Stunden in den Kühlschrank legen.

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Etwa 12 Gramm Kugeln vom Teig formen. Mit einem Kochstiel-Ende eine Mulde in die Kugeln drücken. Das Johannisbeergelee erwärmen und in die Mulden füllen.

Im vorgeheizten Backofen bei 175 Grad 15 Minuten backen. Auskühlen lassen.

Ein kleiner Schatz auf Ihrem Weihnachtsteller. Bekannt auch unter dem Namen Engelsaugen.