Austria : Linzer Kranzerl

Pierce the eggs and hard-boil them for about 8 minutes. Cold quench, peel and spread the egg yolks through a fine sieve. (The egg whites can be used elsewhere).

Mix the egg yolks with the powdered sugar and the butter, add the vanilla sugar and the flour and knead. Leave the dough to cool for 2 hours with the lid closed.

Preheat the oven to 175 degrees and line two baking sheets with parchment paper. 4.

Roll out the dough thinly on a lightly floured work surface, cut out 40 rings (about 5 cm in size) and place them on the baking trays. 5.

Brush the wreaths with beaten egg yolk and sprinkle with almond kernels, bake in order on the middle shelf of the stove for about 10 minutes. Cool on the trays.

Warm the jelly slightly, put 2 wreaths together with a little jelly in between.

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