🍽️ Classic Spitzbuben with Jelly

Name: Classic Spitzbuben with Jelly
Total time: 70 min
Yield: 4 servings
Ingredients: 300 g flour; 100 g almonds, ground; 150 g powdered sugar; 1 pinch(es) salt; 1 packet vanilla sugar; 1 tsp lemon zest (from an untreated lemon); 200 g butter; 1 egg; flour (to dust the work surface); 200 g red currant jelly (red); powdered sugar (to dust)

378 kcal · 70 min · 4 servings

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Ingredients

300 g flour
100 g almonds, ground
150 g powdered sugar
1 pinch(es) salt
1 packet vanilla sugar
1 tsp lemon zest (from an untreated lemon)
200 g butter
1 egg
flour (to dust the work surface)
200 g red currant jelly (red)
powdered sugar (to dust)

Instructions

1. Plan your yield: Depending on the size of your cookie cutters, this dough makes about 40 individual cookies or 20 finished assembled Spitzbuben.
2. Put the flour into a large bowl.
3. Add the ground almonds, powdered sugar, a pinch of salt, vanilla sugar, and the grated lemon zest.
4. Add the butter cut into small cubes and the egg.
5. Process the ingredients first using the dough hooks of your hand mixer.
6. Then knead the dough briefly by hand.
7. Work until the dough is smooth and homogeneous.
8. Shape the dough into a ball.
9. Wrap the ball tightly in plastic wrap.
10. Place the dough in the refrigerator for 2 hours to chill thoroughly.
11. Line two baking sheets with baking paper.
12. Preheat the oven to 180 degrees Celsius conventional heat.
13. Alternatively, you can use 160 degrees Celsius fan-assisted.
14. Take the dough out of the refrigerator and knead it briefly.
15. Divide the dough into two equal halves.
16. Lightly dust a work surface with flour.
17. Roll the first dough roll on the floured surface to a thickness of about 3 millimeters.
18. Repeat the process with the second dough roll.
19. Cut out the cookies using your cookie cutters.
20. Take every second cookie.
21. Use a small apple-shaped cutter to punch 1 to 3 small holes in the center of these cookies.
22. Place all cookies on the prepared baking sheets.
23. Bake the cookies in the oven for 10 to 12 minutes.
24. Take the sheets out when the cookies are pale yellow.
25. Stir the redcurrant jelly until smooth.
26. Spread the jelly onto the hot cookies that have no holes.
27. Place a cookie with a hole on top of each one.
28. Press the top cookie down slightly.
29. Let the Spitzbuben cool down completely.
30. Then dust the finished cookies with a little powdered sugar.

Nutrition per serving

kcal: 378
Protein: 7 g · Fett/Fat: 18 g · Carbs: 59 g