For the hussar doughnuts grate the almonds. Put aside 20 g for rolling. Knead Alsana, flour, almonds and powdered sugar and add enough Amaretto to make a nice, slightly sticky dough.
Roll the dough into balls and roll them briefly in the saved almonds, place them on a baking tray lined with baking paper (3 times apart!) and make a fairly deep hole in them with the handle of a wooden spoon.
Bake the tray on the second lowest rack at 180 degrees for about 15 minutes. Makes 2 baking sheets full. Fill the cooled Hussarenkrapferl with smoothly stirred jelly.
Preparation Tip:
The Hussarenkrapferl can also be filled in other ways.
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