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Spitzbuben Cookies

Spitzbuben - delicious German cookies: a double layer of almond shortcrust pastry filled with tangy jam.
Course Cookies
Cuisine German
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 30
Calories 184kcal
Author Adina

Ingredients

  • Pastry See note:
  • 375 g all-purpose flour 13.2 oz/ 3 cups
  • 1 teaspoon baking powder
  • 200 g granulated sugar 7 oz/ 1 cup
  • 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
  • 250 g unsalted butter cold, 8.8 oz/ 1 cup
  • 1 egg white
  • 125 g ground almonds 4.4 oz/ 1 ¼ cups
  • Icing:
  • 100 g icing sugar 3.5 oz/ 1 cup
  • 1-2 tablespoons lemon juice as needed
  • some granulated sugar to decorate
  • Filling
  • 150 g jam/ jelly of choice something slightly sour, 5.3 oz/ 2/3 cups

Instructions

Pastry:

  • Combine flour, baking powder, sugar, and vanilla sugar/vanilla extract in the food processor or stand mixer. Pulse to mix.
    Add the cold butter pieces, egg white, ground almonds, and pulse until you obtain a crumbly mixture.
  • Refrigerate: Turn pastry onto the working surface, press briefly to form a disc, wrap in plastic wrap/cling film, and refrigerate for at least 30 minutes.
  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with parchment paper.
  • Cut pastry: Divide the dough in two. Sprinkle a little flour on the working surface and roll half the dough about 4 mm/0.15 inch thick. Place the rest of the pastry in the fridge. Cut out stars using a star cutter with a diameter of about 6 cm/ 2.5 inches. Place half of these stars on the baking sheet.
    Use another smaller star cutter (or a piping nozzle) to cut another little star in the middle of the remaining stars.
  • Bake for about 10-12 minutes or until slightly golden. Take out of the oven, let sit on the tray for about 5-10 minutes to set slightly. Transfer to wire racks and leave to cool completely.
  • Second batch: In the meantime, roll and cut the rest of the pastry. Repeat the process until all the pastry is used.

Icing:

  • Mix: When all the cookies are completely cool, mix the icing sugar with one or two tablespoons of lemon juice to obtain a thick paste.
  • Decorate: Either spread this paste on the perforated cookies or place the paste into a small piping bag and mark the edges of the cookies. Sprinkle with some granulated sugar and leave to dry out well.

Filling:

  • Heat jam: If using chunky jam, blend until smooth. When the cookies are dry, place the jam or jelly in a small pan and heat up a little bit.
  • Fill with jam: Brush the whole stars with a thin layer of jam, place a perforated star on top, and press gently. Fill the hole of the star with some more jam and leave to set.

Notes

Please use a kitchen scale; cup measuring is too inaccurate.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 42mg | Fiber: 1g | Sugar: 13g