baked goods

Spitzbuben

“Spitzbuben”

These shortcrust pastry biscuits filled with jam are typical in South Tyrol at Christmas time.

Recipe from the farmer's kitchen

Gabi Pichler

Farmer from farm Wernerhof

Roter Hahn/Frieder Blickle ©

Ingredients

makes 90

60 MIN.

• 500 g
  cold butter
• 250 g
  sugar
• vanilla, lemon zest
• 1 Pinch
  salt
• 1
  egg yolk
• 1
  free-range egg
• 750 g
  flour
• 10 g
  baking powder
• apricot spread

Print recipe

www.roterhahn.it

Instructions - Spitzbuben

• 1.

  Step
  Beat the butter, sugar and flavourings together quickly.
• 2.

  Step
  Add the free-range egg and yolk, along with the flour and baking powder and knead into a smooth dough.
• 3.

  Step
  Let the dough chill in the fridge for about 2 hours.
• 4.

  Step
  Then roll out the dough to a thickness of approx. 3 mm and cut out rings from one half and round biscuits from the other half.
• 5.

  Step
  Bake the biscuits in a preheated oven at 200 ° C for about 8-10 minutes until they are nice and golden.
• 6.

  Step
  Then allow the biscuits to cool before spreading the round ones with apricot jam. Sprinkle the rings with icing sugar and place on top of the round biscuits. (TIP: You can fill the biscuits with jam as and when you need them)
• 7.

  Step
  The biscuits will last a good 2 weeks.
• 8.

  Step
  IMPORTANT: Always work quickly with shortcrust pastry and when it’s chilled, otherwise it will be too crumbly.
•  
  Happy cooking

Gabi Pichler

Farmer from 'Roter Hahn' Farm Holidays

Wernerhof in Jenesien

Share with friends