Recipes from Germany and Austria :: German and Austrian Desserts
1 egg 3 hardboiled egg yolks 1/2 c. sugar 1/2 c. butter 2 c. sifted cake flour 1 tsp. powdered cardamom 1/2 lemon rind, grated Separate egg; beat yolk with cooked yolks which have been put through a ricer. Add sugar and butter until the mixture is well mixed and smooth. Add flour, cardamom and grated lemon rind, then knead well. Roll out about 1/8-in. thick. Cut with doughnut cutter and dip in egg white, then in sugar mixed with chopped almonds. Bake in tins lined with wax paper until a delicate gold. Watch carefully as they scorch easily.
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