Print Recipe

Eier Kringel


  • 1 egg
  • 3 hardboiled egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 2 cups sifted cake flour
  • 1 teaspoon powdered cardamom
  • 1/2 lemon rind, grated


  1. Separate egg; beat yolk with cooked yolks which have been put through a ricer.
  2. Add sugar and butter until the mixture is well mixed and smooth.
  3. Add flour, cardamom and grated lemon rind, then knead well. Roll out about 1/8-inch thick. Cut with doughnut cutter and dip in egg white, then in granulated sugar mixed with chopped almonds.
  4. Bake in tins lined with wax paper until a delicate gold. Watch carefully as they scorch easily.

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