Husarenkrapferl

Place all ingredients in a bowl or on a work surface. Quickly work by hand into a shortcrust pastry. Form small rolls 2 to 3 cm in diameter. Cover and let rest in the refrigerator for about 2 to 3 hours. Using a serrated knife, cut off small pieces about 4 mm wide. Place on a prepared baking sheet. Using a floured wooden spoon handle, press a depression in the center and bake in a preheated oven at 165 to 175 °C for 11 to 12 minutes until light brown on sight. Soak gelatin in water, squeeze out and dissolve in hot jam. Using a piping bag or spoon, pour the hot jam into the depression and allow to dry.

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