John Myers
Spitzbuben – Christmas Cookies with Jam
The perfect spitzbuben – christmas cookies with jam recipe with a picture and simple step-by-step instructions.
- 600 g Flour
- 200 g Almonds
- 500 g Butter
- 300 g Powdered sugar
- 1 tbsp Baking powder
- 1 Pinches Salt
- 2 Pc. Eggs
- 2 Pck. Vanilla sugar
- 1 Pck. Lemon peel untreated
- 350 g Currant or apricot jelly
- Sieve the flour with baking powder into a bowl, add the almonds, powdered sugar, salt, vanilla sugar, lemon zest, butter in flakes and an egg on top. First chop everything with a spatula and then knead a smooth dough by hand. Shape into a ball and chill in the refrigerator for at least 1 hour.
- Roll out the dough to about 3 mm thin, cut out the biscuits and poke 1-2 small holes in every second one with an apple cutter. Bake the cookies in the oven at about 175 ° for 10-12 minutes until they are pale yellow.
- Stir the jelly until smooth and spread it on the hot, unperforated cookies. Place a perforated cookie on each, press down a little, allow to cool and dust with powdered sugar.
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