Spitzbuben

13Dec09

Another must-bake for Christmas: Spitzbuben (which means “rascals” – in German bakeries you can buy them as big cookies with wholes in the shape of grinning faces). The best recipe is my mom’s (of course….) – she got it from “Bayerisches Kochbuch” by Maria Hofmann and Helmut Lydtin – a classic of 943 pages (56th edition) that you can find here in many households. At least in Bavaria.

For the Spitzbuben (oooh, they are sooo gooood!) you need:

250 g butter
2 small eggs or 2 egg yolks
210 g sugar
420 g flour
125 ground hazelnuts or almonds
rum/vanilla/lemon peel

1/2-1 glass of raspberry or red currant jam

Mix together butter, sugar and eggs. Add the rest of the ingredients, knead as long as necessary, but not too long. When it’s like big streusel, make a ball and wrap it with plastic. Cool in the fridge for about 1 hour up to 1 night (or even more)

Using a rolling pin, roll out the dough and cut cookies with a cookie cutter. With a small cookie cutter, make holes in 1/2 of the cookies. Bake on cookie sheets in the preheated oven (175°C) for about 11 minutes until the edges are golden. Don’t bake it longer – if they get too dark, they will be hard and a little bit bitter.

Let the cookies cool. Put always 2 halves together with 1/2 tsp of jam.

Dust with confectioner’s sugar and store in an airtight container.

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One Response to “Spitzbuben”

  1. 1 Barbara Ros

    Hi
    I make these cookies following my Mom’s recipe. She was born and raised in a small town outside of Munich. I do not use eggs and do not put them in the fridge overnight. I also roll them out pretty thin. We love them so much, it is the only Christmas cookie I bake anymore. Why bother with anything else.


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