Ingredients for German Egg Yolk Cookies Eier Kringel
- Egg Yolks
- Raw Egg Yolks
- Butter
- Sugar
- Cake Flour
- Cardamom
- Lemon Zest
- Egg White
- Blanched Almond
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How to Make German Egg Yolk Cookies Eier Kringel
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the egg yolks, sugar, and vanilla extract until light and fluffy.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch thick ropes.
- Cut the ropes into 2-inch pieces.
- Shape each piece into a ring or crescent shape.
- Place the cookies onto the prepared baking sheets, leaving some space between each.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
51g
Fat
28g
Carbs
10g