Description
Spitzbuben are classic Swiss-German sandwich cookies featuring a buttery, hazelnut-flecked shortcrust pastry and a vibrant strawberry jam center. These “little rascals” are as visually striking as they are delicious, offering a perfect balance of nutty warmth and fruity acidity.
Ingredients
- 400g all-purpose flour
- 200g cold butter, cut into 1cm cubes
- 3 egg yolks (Grade M)
- 100g sugar
- 7g vanilla sugar
- 50g ground hazelnuts
- Zest of one lemon
- Pinch of salt
- 130g strawberry jam
- Juice of one lemon
- Powdered sugar for dusting
Instructions
- Rub the cold butter cubes into the flour using your fingertips in a chilled bowl until the mixture resembles fine breadcrumbs.
- Quickly incorporate the sugar, vanilla sugar, ground hazelnuts, lemon zest, salt, and egg yolks until a cohesive dough forms, being careful not to overwork it.
- Wrap the dough tightly in cling film and flatten into a disc, then refrigerate for at least two hours or overnight.
- Preheat the oven to 200°C (390°F) and roll out the chilled dough on a lightly floured surface to a 3mm thickness.
- Use circular cutters to create equal numbers of solid base cookies and ringed top cookies with a smaller hole in the center.
- Arrange on parchment-lined baking sheets and bake for 8 to 10 minutes until pale gold, then transfer carefully to a wire rack to cool.
- In a small saucepan over low heat, simmer the strawberry jam and lemon juice until fluid and well integrated.
- Dust the ringed tops with powdered sugar, place a teaspoon of warm jam on each base, and press the tops gently into place to set.
Notes
To achieve the most professional finish, allow the jam to cool slightly before assembly so it thickens enough to stay within the cookie window. Storing these in a cool, dry place ensures the shortcrust remains crisp while the center stays tacky and flavorful.
- Prep Time: 2 hours 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Swiss