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Eier Kringel




  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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