Add flour, hazelnuts, salt, one tablespoon of sugar and the vanilla sugar to a bowl and mix well.
Add apple cider and stir.
Add yellow of 2 eggs and one teaspoon of oil and mix well.
Leave the dough alone for about 30 minutes.
5. Peal the apples and remove the core.
Cut the apples in rings, each about 1 cm (½ inch) thick.
Add 3 tablespoons of sugar to the lemon juice, sweep the apples and leave them alone for about 30 minutes.
Add a pinch of salt to the white of two eggs and stir until it is stiff, carefully mix it with the dough.
Heat the oil in a frying-pan to 190°C (375°F).
Dip one ring of apple at a time into the dough and fry it immediately in the oil on both sides until it is brown.
Drip off the oil.
Spread confectioner's or cinnamon sugar evenly over the cookies while they are still warm and serve them immediately.
But they will also taste good when they are cold, especially if you serve them with some warm vanilla sauce.


  • 4 or 5 sourish apples (e.g. Boskop or Jonathan)
  • 120 g (4 ounces) white flour
  • 40 g (1.4 ounces) grind hazelnuts
  • ½ teaspoon of salt
  • 4 tablespoons of sugar
  • 2 teaspoons of vanilla sugar
  • 1½ dl (5 fl. ounces) of apple cider
  • Yellow of 2 eggs
  • White of 2 eggs
  • 1 teaspoon of oil
  • Juice of a lemon
  • Deep-frying oil
  • Some confectioner's or cinnamon sugar