Berliner Kranser

Mash the yolk of the hardboiled egg finely. Add the raw egg; whip these with sugar; knead in butter and flour. Make a good dough. Do not overwork it.

Have some lightly whipped white of eggs on a saucer. Crushed sugar on another. Roll out the dough to fairly thin, round strops. Cut them in lengths, about 5 to 6 inches. Make a ring, flip one side of these rings in white of egg, then in sugar and place them on a baking plate.

Bake in a moderate oven for about 10 minutes until they are pale yellow.