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🍽️ Classic Spitzbuben Cookies

118 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 100 g sugar
• 2 tbsp vanilla sugar
• 1 pinch salt
• 100 g ground almond kernels (peeled)
• 0.5 untreated lemon
• 250 g butter
• 2 eggs
• 150 g jelly (e.g. redcurrant or raspberry)
• 1 tbsp rum
• powdered sugar (for dusting)

Instructions

1. 1. Place flour, sugar, vanilla sugar, salt, and ground almonds onto a clean work surface.
2. 2. Create a well in the center of the ingredients.
3. 3. Add small pieces of butter and the eggs into the well.
4. 4. Mix the ingredients well with a dough scraper until combined.
5. 5. Knead the dough quickly into a smooth mass.
6. 6. If the dough seems too dry, add a little flour or cold water.
7. 7. Wrap the dough in cling film.
8. 8. Let the dough rest in the refrigerator for about 30 minutes.
9. 9. Preheat the oven to 170 degrees Celsius fan mode.
10. 10. Line a baking tray with baking paper.
11. 11. Divide the dough into portions and roll it out thinly.
12. 12. Cut rosette shapes out of the dough.
13. 13. Poke a small hole in the center of half of the rosettes.
14. 14. Place all cookies on the prepared tray.
15. 15. Bake the cookies for 10 to 12 minutes until golden brown.
16. 16. Let the cookies cool on a wire rack.
17. 17. Stir the jelly mixture with the rum until smooth.
18. 18. Warm the jelly mixture slightly if necessary.
19. 19. Spread the jelly mixture onto the cookies without holes.
20. 20. Place the cookies with holes on top.
21. 21. Let the cookies cool completely.
22. 22. Dust the finished Spitzbuben with powdered sugar.

Nutrition per serving

• kcal: 118
• Protein: 2 g · Fett/Fat: 7 g · Carbs: 12 g