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Spitzbuben

Ingredients
  Butter 6 Ounce, softened
  Icing sugar 5 Ounce, sifted
  Egg yolk 1
  Vanilla essence 1⁄2 Teaspoon
  Flour 10 Ounce
  Ground almonds 4 Ounce
  Red currant 6 Ounce, warmed
  Icing sugar 1 Tablespoon (extra, for sprinkling, to finish)
Directions

GETTING READY
1) Preheat oven to temperature of 375 degrees.

MAKING
2) In a bowl, put the butter, icing sugar, egg yolk and vanilla essence. Beat well together will the mixture is light and fluffy.
3) Sift in the flour and then fold it in, along with the ground almonds till the ingredients are all evenly blended.
4) Knead the mixture to a smooth dough. Chill it in the fridge for 1 to 2 hours.
5) On a floured surface, roll out the dough thinly. Cut out about 40 rounds from it with the help of a 1 to 1 ½-inch cutter.
6) On a baking sheet, place the dough rounds. Space them appropriately.
7) Bake in the preheated oven for about 15 minutes, till golden.
8) Put the baked dough rounds on a wire rack and let them cool.
9) With warm redcurrant jelly, sandwich the rounds together in pairs.
10) To freeze the cookies, flash freeze them first, pack in a rigid container (separate each layer with foil), seal, label and store in the freezer.

SERVING
11) To serve the cookies without freezing, place them on a serving platter and serve after sprinkling with some icing sugar, if preferred. If using frozen cookies, first thaw them at room temperature for 1 to 2 hours and then serve. These make a good snack, tea/coffee accompaniment, or even a dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Snack
Method: 
Baked
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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