Spitzbuben are traditional sweets from South Tyrol, perfect for the Christmas holidays.
Step 1 of 11: Combine the cold butter cut into cubes and the flour in a food processor, blend until you get a sandy texture.
Step 2 of 11: Add the egg yolks, powdered sugar, vanilla, baking powder, vanilla extract, lemon zest, and a pinch of salt.
Step 3 of 11: Blend again for a few minutes until the ingredients are well combined.
Step 4 of 11: Transfer the mixture to a work surface and quickly form a rectangular dough with your hands.
Step 5 of 11: Wrap it in plastic wrap and let the dough rest in the refrigerator for at least an hour.
Step 6 of 11: Take the dough and roll it out with a rolling pin to a thickness of about 4 mm.
Recipe by
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 11: Cut out the cookies, making sure to cut both a base cookie and one with a hole.
Step 8 of 11: Place the cookies on a baking sheet lined with parchment paper and bake in a preheated static oven at 180°C for 9 minutes.
Step 9 of 11: Let the cookies cool completely on a wire rack.
Step 10 of 11: Pair the cookies by spreading apricot jam in the center.
Step 11 of 11: Before serving the Spitzbuben, sprinkle them with powdered sugar.
| Average values | Per 100 g |
|---|---|
| Energy | 1,924 kJ460 kcal |
| Fat | 26.81 g |
| of which saturated fatty acids | 15.06 g |
| Carbohydrates | 50.44 g |
| of which sugars | 17.13 g |
| Fibre | 1.04 g |
| Protein | 6.51 g |
| Salt | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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