Husarenkrapfen

Ingredients

• 180 g spelt whole‑grain flour
• 50 g ground almonds
• 50 g coconut blossom sugar
• 0.5 Vanilla pod
• 100 g cold butter
• 3 egg yolks
• 1 pinch salt
• 125 g blackberry fruit spread
• powdered erythritol for dusting

Instructions

1. 1.

   Mix flour, almonds and coconut blossom sugar in a bowl. Split the vanilla pod lengthwise and scrape out the seeds. Combine the vanilla seeds with the dry mixture. Quickly knead together the butter pieces, egg yolks and salt into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Shape the dough into 2‑cm balls and place on a baking sheet lined with parchment paper. Press a small indentation in each ball (e.g., with a spoon handle) and fill it with a bit of blackberry fruit spread. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20 minutes until golden brown.

3. 3.

   Remove, let cool slightly and dust with powdered erythritol before serving.