Spitzbuben cookies are a traditional German Christmas cookie and some call them "Johannes Taler" or "Hildabrötle" or "Linzer Augen". The name might come from the 30 year war from 1618-1648 when the people did not have much to eat.
The baker Johannnes von Redsburg created a sweet bread which he spread with jam and gave it to those people who were starving.
The original Spitzbuben consist of 2 cookielayers. The upper one has one to three round wholes. But you can use any form, the picture below shows stars. Happy Baking!
Ingredients Spitzbuben Cookies
300 g flour
100 g almonds ground
150 g powdered sugar
1 dash salt
1 package vanilla sugar, 0.5oz - How to make Vanilla Sugar -
1 Tbsp lemon zest (organic)
200 g butter
200 g red currant jelly
powdered sugar for dusting
Baking Instructions Spitzbuben Cookies
- Sieve flour into a bowl.
- Add almonds, powdered sugar, salt, vanilla sugar, lemon zest, grated butter and egg on top.
- By using kneading hooks first, then with hands, knead until you get a smooth dough that is not sticky. Add some flour if it should be sticky.
- Form a ball, wrap in foil, keep in fridge for 2 hours.
- Layer baking trays with parchment paper.
- Pre-heat oven to 350 F (convection).
- Cut dough in half and roll each half on a floured surface (wooden baking board), thin about 3mm, less then quarter of an inch.
- Using a star cookie cutter and a round one, cut out cookies. Original Spitzbuben just have 1-3 smaller wholes in the middle, but you can use practically any cookie cutter shape.
- Bake for 10-12 min until pale yellow.
- In a bowl warm up jelly, stir until smooth (not boiling!).
- Spread jelly on the cookies that are round.
- Place another shaped cookie on top, press it gently on the other cookie and it will stick; dust with powdered sugar
If you cannot get red currant jelly you can use raspberry jam but you need to press it through a sieve to get the seeds out before brushing on the cookies.