Literally translated, Spitzbuben means "rogues" but these cookies do not look like it. They are quite similar to Jammy biscuits but I use red currant jelly to sandwich two cookies together. Before they are sandwiched together, the tops are sprinkled with sugar powder or confectioner's sugar. In short, they look pretty and taste excellent!
Ingredients (yields about 70 pieces):
200 g cold butter, to be cut into cubes before adding to dry ingredients
400 g plain flour
50 g ground hazelnut
3 egg yolks
90 g fine sugar
7 g vanilla sugar
zest from half a lemon
200 g red currant jelly or jam, to be slightly heated in a small pot
sugar powder or confectioner's sugar
Method:
In a mixing bowl, add all ingredients except red currant jelly and powdered sugar. By using the kneading hook, knead to a pliable dough. Wrap dough in cling film and leave it in the fridge for at least two hours.
Roll out dough on a well floured worktop to a thickness of 2.5 cm. By using a 3 cm or 3.5 cm diameter cookie cutter, cut out dough as shown below. Arrange on baking tray which is lined with baking paper. Repeat procedure until all dough are used up.
Bake in a preheated fan oven at a temperature of 180° C for about 10 minutes. Once done, leave aside to cool down completely.
Arrange cookies with a hole in the centre on a tray and by using a small sieve, sprinkle sugar powder on top. Spread a little red currant jelly or jam on a base cookie (without hole), then place a cookie (with hole) on top. Arrange on a baking tray and leave overnight in order that the jelly or jam get dried. Store cookies between pergament paper in an airtight container.
Happy Baking!
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