Spitzbuben
They're perfectly buttery, fruits and as charming to look at as they are to eat!
Ingredients
- 480 g flour
- 200 g butter
- 100 g sugar
- 8 g vanilla sugar
- 3 egg yolks
- 50 g grated almonds
- jam of your choice originally red currant jelly
- icing sugar
Instructions
- Cut the butter into small cubes.
- Put the flour on your kitchen worktop or in the bowl of your stand mixer. Add the butter, the egg yolks, sugar, vanilla sugar and the grated almonds, then kneed firmly into a smooth dough.
- Flatten the dough into two discs. Wrap them separately in cling film and refrigerate for 2 hours.
- Preheat the oven to 180°
- Remove one dough disk from the refrigerator and let sit several minutes. Remove the cling film and roll the dough to a 3-4 mm thickness. Use your favourite cookie cutter, cut out cookies and place them to a parchment paper lined baking tray.
- Bake for 8-10 minutes. Here again, watch the cookies, as all ovens work differently. Cookies should be golden and not too dark.
- Repeat the same process with the second disk. This time, when you've cut out the cookies, use a smaller cookie cutter and cut the renters out. Bake for 8-10 minutes.
- Let all cookies cool for 30 minutes on a wire rack.
- To finalise the cookie sandwich, dust cutout cookies with icing sugar. Spread 1 tsp of jam over the whole cookies, then place the cutout cookies on top.
- Leave the cookies out to dry overnight. The cookies will keep in a tin for about 2 weeks.
- Bon appétit!