Spitzbuben biscuits
Source: https://www.meranermuehle.it/rcp_recipe/spitzbuben-biscuits
Baking/cooking time
0 Hours
8 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
Per approx. 70 biscuits
| 500 | g | Flour for biscuits and shortcrust pastry |
| 350 | g | Butter, cold and cut into pieces |
| 3 | Egg yolks | |
| 180 | g | Sugar |
| 1 | package | Vanilla sugar or a pinch of vanilla extract |
| q.s. | Grated zest of one untreated lemon | |
| q.s. | Apricot jam (or any jam of your choice) | |
| q.s. | Powdered sugar for dusting |
Preparation
- Sift the flour onto your work surface. Add the cold butter pieces, egg yolks, sugar, vanilla sugar, and lemon zest. Knead all the ingredients together quickly until a smooth dough forms.
- Shape the dough into a flat, rectangular block. Wrap it in plastic wrap and refrigerate for at least 1 hour (preferably 2 hours) to allow the dough to firm up, making it easier to roll out.
- Take a portion of the dough from the refrigerator (leave the rest in the fridge to keep cool) and roll it out on a lightly floured surface or between two sheets of baking paper to about 3-4 mm thick.
- Use cookie cutters to cut out shapes, making sure to cut out an equal number of solid cookies (for the base) and cookies with a hole in the center (for the top).
- Place the cut-out cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 160°C (320°F) fan-forced for 8-10 minutes, or until the edges are slightly golden. The cookies should remain light in color with only slight browning at the edges.
- After baking, carefully transfer the cookies to a wire rack and let them cool completely.
- Spread a thin layer of apricot jam on the underside of the round cookies without holes. Place a cookie with a hole on top and gently press down so that the jam peeks through the hole.
- Generously dust the assembled Spitzbuben with powdered sugar. Store them in an airtight tin to keep them fresh.
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