Burgenland Ringerl

For the Burgenländer Ringerl, crumble flour with butter and knead with sugar and yolks to form a shortcrust dough. Let dough rest for 1 hour.

Beat egg whites with sugar over steam until very stiff and cool. Roll out dough and cut out dough discs and place on a baking sheet lined with baking paper.

Fill the foam mixture into a pastry bag with a star-shaped nozzle and pipe onto half of the dough slices. Bake at 160°C degrees for about 15 minutes. Let cool.

Spread jam on empty cookie slices and assemble each with a decorated cookie. Finally, heat chocolate icing and put a dab in each Burgenländer Ringerl.

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