Spitzbuben without sugar

Ingredients for 1 servings:

• 400 g spelt flour
• 70 g xylitol (sugar substitute)
• 40 g coconut blossom sugar
• 60 g hazelnuts, ground
• 2 tsp lemon peel
• ¼ tsp vanilla, ground
• 200 g margarine, soft
• 4 tbsp plant milk (plant drink)
• 200 g jam
• e.g. powdered sugar
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

Hilda rolls, healthy version without white sugar, with spelt flour, for 50 biscuits

Mix the flour, both sugars, ground hazelnuts, lemon zest, and vanilla. Add the soft margarine and milk and knead into a dough. Place the dough on cling film and let it rest in the refrigerator for one hour. Preheat the oven to 180 degrees (top/bottom heat). Line baking sheets with baking paper. Dust the work surface with a little flour and roll out the dough in portions about 3-4 mm thick, and then cut out cookies. For half of the cookies, use a smaller cookie cutter to cut out stars or circles from the center. Place the cookies on the baking sheet and bake for 10-12 minutes, depending on their size. Then let them cool completely on a wire rack. Before filling the cookies, warm the jam slightly and stir until smooth. Spread 1/2 teaspoon of jam onto the bottom of each cookie without a hole, then place the lid with the hole on top and gently press down. Dust the finished Spitzbuben with powdered sugar, if desired, or coconut flour for a sugar-free version. Spitzbuben are a classic that’s a must-have during the winter season. This slightly healthier version, made without white sugar and with spelt flour, tastes even better than the original. Makes 50 cookies.