Almraungerln

For the Almraungerln, mix flour with powdered sugar and salt, add cold butter coarsely and knead quickly with the flour.add sour cream and quickly work into a dough similar to shortbread. Leave to rest in a cool place.

Roll out on a floured table with the back of a knife. With small cookie cutters (Raungerlausstecher, about 3-5 cm in size) cut out the Raungerln in heart shape (or rectangular).

Fry in medium-hot lard or oil (140 °C) until golden brown. Remove the Raungerln, let them drain and roll them in cinnamon-sugar while they are still warm. The Almraungerln can also be stored in a tin can for some time.

Preparation Tip:

For a change, do as the Ennstal dairymaids do before the Almabtrieb and season the AlmrRaungerlnaungerln with salt and anise.

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