SPITZBUBEN
This is a typical Swiss recipe. You can buy the spitzbuben in any bakery here in Switzerland.
Provided by Maya
Categories World Cuisine Recipes European Swiss
Yield 30
Number Of Ingredients 8
Steps:
- To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed.
- Beat butter or margarine until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color.
- Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour.
- Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes.
- Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 22.8 g, Cholesterol 18.3 mg, Fat 7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 54.6 mg, Sugar 10.4 g
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Deena Owens
[email protected]These cookies are a bit crumbly, but they're still delicious. I think I'll try chilling the dough for longer next time.
Teresa Bustamante
[email protected]I love the combination of flavors in these cookies. The almond flour and raspberry jam go perfectly together.
JOHN AL
[email protected]These cookies are a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Akra Maima
[email protected]I've never made Spitzbuben cookies before, but this recipe was easy to follow and the cookies turned out great. I'll definitely be making them again!
Misri Khan
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
Gary Farmer
[email protected]These cookies are perfect for a special occasion. They're so elegant and delicious.
Anjali Magar
[email protected]I'm not a big fan of raspberry jam, so I used strawberry jam instead. It was still delicious!
Mohsan Kazmi
[email protected]These cookies are so beautiful! I love the way the jam filling peeks out from between the two layers of dough.
Jane Molokwu
[email protected]I found that the dough was a little too dry. I had to add a bit of extra butter to get it to come together.
Nanaameyaw
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Adam Tope
[email protected]I love that this recipe uses almond flour. It gives the cookies a nice nutty flavor.
Belinda Hendrix
[email protected]I've been making these cookies for years and they're always a crowd-pleaser. They're so easy to make and they always turn out perfect.
SHERY FIEDS
[email protected]These cookies were a hit at my holiday party! Everyone loved them.
Emmanuel Annan
[email protected]I just made these for the first time and they turned out amazing! The dough was so easy to work with and the finished cookies were perfectly crispy and buttery. I added a little bit of lemon zest to the dough which gave them a nice citrusy flavor. Th