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Name: Spitzbuben
Prep time: 75 min
Cook time: 5 min
Total time: 80 min
Yield: 40
Cuisine: Swiss
Ingredients: butter, granulated sugar, vanilla seeds, eggs, salt, white flour

Spitzbuben - a real treat

These delicious Christmas biscuits filled with jam, marmalade or jelly have been popular for generations. You really can fill these fine shortbread biscuits with anything you like. As a result, every family has its own special family recipe and some families even have a competition to see who makes the best biscuits. Today we wanted to share our classic recipe for the best Spitzbuben with you. Our Linzerguetzli are filled with delicious raspberry and apricot jam. After being left to soak for a day (preferably even two days), these delicate biscuits will melt in your mouth. We can only recommend that you try this recipe. We also have lots of great packaging if you want to sell or give away the biscuits you have made.

As always, you can download the recipe at the end of this article. It's best to subscribe to our newsletter so that you never miss a recipe again.

Most important key data

Quantity: 40 pieces

Baking time: approx. 5 minutes

Baking temperature: 170 ºC fan oven

Difficulty level: Easy

Shelf life: 1 month

Pomeranian dough

Butter \| soft		110 g
Granulated sugar		70 g
Vanilla seeds		2 pinches
Whole egg		30 g
Salt		2 pinches
White flour		180 g

Bourbon vanilla seeds, 5 g

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Mixing bowl Stillwater

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Hand mixer Clever Mix

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Making the Spitzbuben - dough

Beat the softened butter with the sugar and vanilla seeds until the mixture becomes light and fluffy. Then add the whole egg and mix until smooth. Now add the flour and salt and knead the mixture on your floured work surface (little flour) to form a dough. Press the finished Guetzli dough flat, wrap in cling film and refrigerate for at least 1 hour.

Spitzbuben cookie cutter set wavy, 4 cm

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Professional rolling pin set, 3 sizes

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Cookie cutter Spitzbuben set 6 pieces

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Cut out and bake

Preheat the oven to 170 ºC fan oven.

Take the dough out of the fridge in portions and knead it briefly (if you divide the dough, you always have the option of making biscuits while one part cools down again and becomes firmer). Then roll it out to a thickness of 3 mm. The best way to do this is to use our rolling pins. Prepare baking trays with baking paper and then start cutting out the biscuits. First cut out the biscuit rounds and place them on the baking tray lined with baking paper. For the tops, use the same cutter as for the base, but with a hole in the centre. Then cut out the centre. Place the top part of the biscuits on a different baking tray to the base. Our cookie cutters have a diameter of 4 cm ø to 5 cm ø. We have many different cookie cutters for Spitzbuben in our range. There are those where you can replace the centre and base or those made of metal that have an integrated ejector. We have round cutters, wavy cutters and cutters with patterns. But it's best to browse through our range yourself .

Sweet powder snow, 150 g

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Disposable piping bag transparent 20 pieces

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Hole grommet 6 mm

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Finish and dust with icing sugar

Combine the cookie cutter scraps to form a dough. If the dough is too soft, wrap it in cling film and chill for another 15 minutes. Then you can roll it out again and cut out more biscuits. Make sure that you always have the same number of bases as lids. Bake the biscuits in the preheated oven for approx. 5 minutes. They will still be quite light in colour after baking, but that's exactly how we want them. Dust the tops of the Linzer biscuits with a little icing sugar while they are still warm. Then leave all the biscuits to cool.

Once the biscuits have cooled, you can finish them off. Put some apricot or raspberry jam in a piping bag with a perforated nozzle (you can of course also use blackcurrant jelly or sour cherry jam, or whatever you like) and then pipe some of the jam onto the centre of the bottom part of the biscuit. Or how about spreading half of the biscuits with Nutella or a ganache? Then you can put the lid on. If you prefer, you can spread the biscuits with jam and not use a piping bag. It's best to leave the biscuits at room temperature overnight. This will allow them to absorb some moisture and the two halves will stick together better. Then it is best to pack them in a biscuit box in a maximum of two layers. You can of course proudly present a few of them on a biscuit plate and offer them to your guests.

Storage & shelf life

The Spitzbuben will keep for up to a month if well wrapped in a tin of Guetzli. It is best to store them at room temperature.

A treat that connects hearts.
The anticipation of the Christmas season is inextricably linked with the idea of delicious treats, and among these tempting sweet treats, the Spitzbuben stand out in particular. These traditional, filled biscuits are not only a treat for the taste buds, but also a symbol of the warmth and togetherness that prevails during the festive season. Every year, families and friends gather in the kitchen to create these little works of art together, filled with jam and lovingly dusted with icing sugar.
Preparing these biscuits is more than just baking - it's a ritual that connects generations and creates memories. The smell of freshly baked dough, the laughter of children and the hustle and bustle in the kitchen all contribute to an unforgettable atmosphere. As the biscuits turn golden brown in the oven, stories are passed on and traditions are kept alive.
Let yourself be infected by the enthusiasm that comes with baking Spitzbuben! Whether you are an experienced baker or a novice in the kitchen, the joy of baking and savouring these sweet temptations together will warm your heart and enchant your taste buds. Prepare to create the most delicious biscuits and share unforgettable moments with your loved ones!

Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits

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