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Remembering Our Danube Swabian Ancestors

Nüss Pusserl (Nut Crescents)

by Alex Leeb, 30 Nov 2006


  • 2 egg

  • 75 g (.326 cup). sugar

  • 2 tablespoons lukewarm water

  • 75 g (.326 cup). grounded nuts

  • 100 g (.435 cup) flour

  • 125 ml (.528 cup) cream

Beat eggs until a creamy yellow with sugar.

Add remaining ingredients; flour, nuts, cream and lukewarm water. 

Make into crescents (like a quarter moon ) place a on greased pan.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 30 Nov 2006]

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Last Updated: 25 Jul 2014

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