Husarenkrapfen (hussar's thumbprint cookies) with raspberry filling and almonds

Husarenkrapfen made from spelt and hazelnut shortcrust pastry with butter and honey, rolled in chopped almonds and filled with raspberry purée. Family-friendly desserts, 248 kcal per three cookies.

At a glance

• Serves 12
• Prep time: 40 min
• Cooking time: 30 min
• Total time: 70 min
• Calories: 248 kcal per serving
• Protein: 5 g
• Fat: 16 g
• Carbs: 19 g

Ingredients

• 2 eggs
• 200g spelt flour
• 70g ground hazelnuts
• 130g butter
• 80g honey
• 1 unwaxed lemon
• 150g frozen raspberries
• 60g almonds
• 1 pinch of salt
• 1 tsp cornflour

Method

You’ll need: oven · saucepan · chopping board · knife · wooden spoon

1. Separate the eggs. Knead the spelt flour, hazelnuts, cold butter in pieces, half the honey, the egg yolks, grated lemon zest and salt into a shortcrust pastry and chill it for 30 minutes.
2. Bring the raspberries to the boil with the remaining honey and the cornflour, stirring, and simmer for 3 minutes until the purée thickens. Leave it to cool.
3. Preheat the oven to 180 °C (160 °C fan). Finely chop the almonds and briefly beat the egg whites with a fork.
4. Shape 36 balls from the dough, dip the tops first in the egg white and then in the almonds and place them on two baking trays lined with baking paper. Use the handle of a wooden spoon to press a hollow into each ball.
5. Bake the cookies one tray at a time at 180 °C for 12 to 15 minutes each, until golden brown. Press the hollows in again straight afterwards.
6. Fill the hollows with the raspberry purée while the cookies are still warm and leave them to cool for 30 minutes.

Good to know

In some families, Husarenkrapfen are called Engelsaugen; here they get a coat of chopped almonds. You press the hollow in before and after baking, so there's room for plenty of raspberry purée. You cook the purée yourself from frozen berries.

Swaps

Raspberries → redcurrants or sour cherries. Hazelnuts → ground almonds. Spelt flour → plain flour. Honey → maple syrup.

Cooking tips

There's no need to thaw the frozen raspberries – they fall apart on their own as they cook. The purée thickens further as it cools.

Storage

Keeps for 1 week in a tin stored somewhere cool; the filling softens the pastry over time.

Allergens

Contains gluten (spelt), milk (butter), egg, hazelnuts and almonds. Because of the honey, not suitable for children under 1 year.