German Spitzbuben, a classic cookie recipe

Ingredients

• 400 g flour
• 200 g butter, cold
• 3 egg yolks, grade M
• 100 g sugar
• 50 g ground hazelnuts
• lemon zest
• 1 packet of vanilla sugar ( 7g)
• 1 pinch of salt
• 130 g Strawberry Jam
• lemon juice from 1 lemon
• powdered sugar to dust

Instructions

1. 1

   Place the flour in a large bowl

2. 2

   Add the cold butter in small pieces to the flour

3. 3

   Add the egg yolks, sugar, vanilla sugar, hazelnuts, lemon zest and salt and quickly knead to form a smooth dough

4. 4

   Wrap the shortcrust pastry in cling film and chill in the fridge for about 2 hours

5. 5

   Preheat the oven to 200 °C top/bottom heat

6. 6

   Line baking sheets with parchment paper

7. 7

   Roll out the dough in portions on a floured work surface and cut out the same number of rogues with two types of cutters (base and rings).

8. 8

   Bake the cookies on the middle shelf for 8-10 minutes until golden

9. 9

   After baking, carefully place the cookies with a spatula on a wire rack to cool.

10. 10

    Repeat until all the dough is used up

11. 11

    Dust the rings with powdered sugar.

12. 12

    In a small saucepan, stir together the jam and lemon juice over low heat

13. 13

    Place a teaspoon of jam on the bottom of each cookie and place a ring (covered with powdered sugar) on top of each

14. 14

    Enjoy!