DessertsRecipes

Spitzbuben – Small Buttery Cookies with Jam

by Micaela Harrasser

Spitzbuben (german for ‘little devils’) are traditional german cookies, which are also very common in Alto Adige (at the border with Austria, in the heart of the Dolomites).

I love these small buttery cookies: they’re soft, delicious and with holes on the top cookie to let you see which jam they’re filled with. Aren’t they pretty? 😀 for these ones I used an organic jam I bought while (coincidentally) I was on holiday in Sudtirol (where my grandfather was born) this summer. The jam is a mix of strawberries and blackberries. It’s so flavorful, and not overly sweet (which I personally really like in jams). I thought it would have been the perfect filling for these cookies. As the recipe states, you can use your jam of choice 😉

The best part? Thanks to the jam filling, they stay moist for days!

They make the perfect little treat (if you can behave and not eat too many, that is..). it’s also fun to make them, and you can make different shapes as well! Enjoy!

Spitzbuben - Small Buttery Cookies with Jam

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 100g flour 00
  • 50g potato starch (or maizena)
  • 100g cold butter cubed
  • 40g almond flour (or powdered almonds)
  • 60g icing sugar
  • 1 egg yolk
  • Zest from ½ lemon
  • 1g dry yeast
  • Pinch of salt
  • Jam(s) of choice 

Instructions

  1. With a stand mixer or electric whisk, mix together the cold butter and sugar.
  2. Add the egg yolk, lemon zest and pinch of salt and mix until well incorporated.
  3. Finally, add the flours, yeast and starch and mix until you get a homogeneous mix.
  4. Cover with parchment paper, and flatten with a rolling pin to a width of 0.5 cm.
  5. Transfer into the fridge and let it rest for about 1h.
  6. With the cookie cutter, cut as many cookies as possible and transfer them onto a baking tray lined with parchment paper.
  7. With the leftover pastry, put it together and flatten it again with the rolling pin and make the remaining cookies.
  8. Once it’s done, turn the oven on to 170C and place the cookies in the fridge while the oven reaches its temperature (in this way the cookies won’t loose their shape).
  9. Once the oven is at temperature, transfer the cookies to the oven in the middle compartment, and cook until lightly golden, about 10-13 minutes.
  10. Take them out and let them cool off completely before adding the filling.
  11. For each ‘cookie sandwich’, take a cookie and add a thin layer of jam on the side that was on the baking tray (flatter).
  12. Place another cookie on top, with the flat part facing the jam.
  13. Cover with icing sugar, and enjoy!     

Notes

Storage: you can store them at room temperature in an airtight container for up to three days.

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