German Raspberry Thumbprint Cookies - Husarenkrapfen

• Vegetarian

• Refrigerated

  • 4 Egg yolks + 1 egg

• Condiments

  • 1/2 cup Raspberry jam

• Baking & Spices

  • 375 g Flour
  • 125 g Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 200 g Butter
  • 3 tsp Milk

Found on ahueats.com

Description

Ingredients

• 200 grams butter (7 ounces)
• 4 egg yolks + 1 egg
• 3 teaspoons milk
• 125 grams sugar (4.4 ounces)
• 375 grams flour (13.2 ounces)
• 1 teaspoon vanilla extract
• ½ cup raspberry jam
• ½ cup diced / chopped almonds

Directions

• Combine the flour, sugar and butter in a large bowl or mixing surface until it just comes together. This works best if you chill the butter slightly and dice it with a knife into small pieces.
• Add the 3 egg yolks, one at a time and knead with your hands.
• Add the vanilla extract with the last egg yolk and knead through.
• Chill the dough in the fridge for 15 minutes while preheating the oven to 350 F.
• Prepare the egg wash by whisking the whole egg and milk together - place in a shallow dish.
• Cut off small pieces of dough and roll them into balls about the size of a walnut.
• Push your finger into each dough ball to form a crater (thumbprint!) that will later be filled with jam.
• Dip each cookie, crater-side down into the egg wash then into the almonds. The egg wash helps the almonds to adhere to the cookie.
• Once all the cookies have the almond coating and have been arranged onto a wax-paper lined baking sheet, fill the craters with a bit of jam.
• Bake for 15-20 minutes, until golden brown.