Spitzbuben Cookies

These German cookies consist of 2 cookie layers with jam in the center. They are fantastic with tea.

Servings Prep Time
2dozen 30minutes
Cook Time Passive Time
12minutes 2hours (in fridge)
Servings Prep Time
2dozen 30minutes
Cook Time Passive Time
12minutes 2hours (in fridge)
Ingredients
  • 2cups all purpose flour
  • 1cup almonds ground
  • 1 1/2cups powdered sugar
  • 1 dash salt
  • 1cup granulated sugar
  • 1tsp lemon zest
  • 1 1/2cups unsalted butter
  • 1 egg
  • 1 1/2cup seedless jamI used raspberry
  • powdered sugar for dusting
Instructions
  1. Sieve flour into a bowl. Add almonds, powdered sugar, salt, sugar, lemon zest, grated butter, egg and vanilla extract on top.
  2. Using kneading hooks first, then with hands, knead until you get a smooth dough that is not sticky. Add some flour if it should be sticky.
  3. Form a ball, wrap in foil, keep in fridge for 2 hours.
  4. Layer baking trays with parchment paper. Pre-heat oven to 350 F.
  5. Cut dough in half and roll each half on a floured surface less then quarter of an inch.
  6. Using a star cookie cutter and a round one, cut out cookies. Original Spitzbuben just have 1-3 smaller wholes in the middle, but you can use practically any cookie cutter shape.
  7. Bake for 10-12 min until pale yellow. In a bowl warm up jelly, stir until smooth (not boiling!).
  8. Spread jelly on the round cookies.
  9. Place another shaped cookie on top, press it gently on the other cookie and it will stick; dust with powdered sugar

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