Prep 55 mins
Cook 20 mins
Switerland's traditional cuisine is amazingly diverse, utilizing many different kinds of fresh fruits in many of their national dishes. This recipe is good example of that Swiss tradition, as it incorporates the decadently sweet and tart flavor of apple cider with fresh orchard apples. From a website called Information About Switzerland. The number of cookies you get will largely depend on the size of apples you use.
- 4 -5 sour apples (e.g. Jonathan or Boskop)
- 4 tablespoons sugar
- 1 lemon, juice of
- 4 ounces white flour (120 g)
- 1 1⁄2 ounces ground hazelnuts (40 g)
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla sugar
- 5 fluid ounces apple cider (1 1/2 dl)
- 2 eggs, separated
- 1 teaspoon oil
- deep-frying oil
- confectioners' sugar or cinnamon sugar, for dusting
- Peal the apples and remove the core. Cut each apple into rings, each about 1/2-inch (1 cm) thick; set aside.
- Add 3 tablespoons of sugar to the lemon juice, brush the lemon/sugar mixture over the apples and set them aside for about 30 minutes.
- In a bowl, mix together flour, hazelnuts, salt, one tablespoon of sugar and the vanilla sugar. Add apple cider and stir well. Add both egg yolks and one teaspoon oil, and mix well. Leave the dough alone for about 30 minutes.
- Add a pinch of salt to the egg whites and beat until stiff. Carefully mix it with the dough.
- Heat the dry-frying oil in a frying pan to 375°F (190°C).
- Dip one coated ring of apple at a time into the dough and fry it immediately in the oil on both sides until lightly browned.
- Drain off excess oil.
- Dust cookies with confectioner's or cinnamon sugar while still warm, and serve them immediately. But they also taste good cold, especially if served with warm vanilla sauce.