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Spitzbuben hearts

6 Liked
1 Comment
★★★★★ (5.0)
 

Spitzbuben hearts - with coloured icing

There are biscuits that not only delight the palate, but also make hearts beat faster. The "Herzspitzbuben" are a wonderful variation on the classic "Spitzbuben", whose sweet filling and delicate shortcrust pastry make them the perfect gift for special occasions such as Valentine's Day or Mother's Day. These are two wonderful days to show your loved ones how much you appreciate them. Nothing says "I love you" or "thank you" quite like something homemade. Small, sweet treats such as the "Spitzbubenherzen" are particularly suitable for this, spreading true heartfelt joy with their shape and the hint of love in every bite.

Spitzbuben hearts are a variation on the classic Spitzbuben biscuits. Instead of the traditional round shape, they are cut out in the shape of a heart, which makes them a perfect eye-catcher for Valentine's Day and Mother's Day. Of course, you can adapt the shape of the Spitzbuben to suit the season and enjoy them all year round. They are filled with a fruity jam - typically raspberry or apricot jam - which complements the delicate shortcrust pastry wonderfully.

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

Most important key data

Quantity: 40 pieces

Baking time: approx. 10 minutes

Baking temperature: 170 ºC fan oven

Difficulty level: Easy

Shelf life: 1 month

Spitzbuben heart dough

Butter | soft110 g
Granulated sugar70 g
Vanilla seeds2 pinches
Whole egg30 g
Salt2 pinches
White flour180 g
Jam200 - 300 g

Glaze

Icing sugar300 g
Water50 g
Progel Colour | Baby Pinkas required

Preparation of the Spitzbuben hearts - dough

First beat the softened butter with the sugar and vanilla seeds until the mixture is light and fluffy, then add the whole egg and stir until smooth. Now add the flour and salt. Now knead the mixture into a dough on a floured work surface (little flour). Press the finished dough flat, wrap in cling film and refrigerate for at least an hour.

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. You can leave the rest of the dough in the fridge to keep it nice and cool. Then roll out the dough on a lightly floured surface to a thickness of about 3 mm - preferably using our rolling pins. Meanwhile, prepare baking trays with baking paper. Now you can start cutting out the biscuits: Cut out the bases first and place them on the tray. Use the same cutter for the lids as for the bases, but with a hole in the centre. Cut out the lids and place them on a separate baking tray.

You will find many different cookie cutters for pointed biscuits in our range: from those where you can interchange the centre and base to metal cutters with an integrated ejector. We offer round, wavy and even patterned cutters. Just take a look around

Combine the scraps into a dough. If the dough is too soft, you can wrap it in cling film and chill it again for 15 minutes. Then roll out again and cut out again. Make sure that you always have the same number of bases as lids. Bake the hearts in the preheated oven for approx. 10 minutes. They will still be quite light in colour after baking, but that's exactly how we want them.

Dip in water glaze and finish

In the meantime, you can mix the icing sugar and water in a bowl. The icing has the perfect consistency as soon as you can coat the back of a spoon evenly with it. Finally, add a little Progel colour of your choice. The lids must be coated while still warm, otherwise they will lose their lustre. Dip the warm lids upside down in the glaze and place them on a rack so that the excess glaze can drip off. Tip: To get a clean bottom edge, carefully brush the dried lids over the grid so that the drops fall off. For easy cleaning afterwards, it is best to place baking paper under the grid, which you can then simply remove and dispose of.

Once the hearts have cooled, you can pipe on the jam using a piping bag with a perforated nozzle. To finish, we recommend that you leave the jam-covered Bödeli and the glazed Deckeli separately for a day. This will allow the jam to dry a little on the buns and form a fine skin, and the glazed lids can also harden a little.

There are no limits to your imagination. Of course, you can fill the hearts with a filling of your choice. Whether blackcurrant jelly or sour cherry jam, Nutella or a ganache - whatever tastes good is allowed!

Storage & shelf life

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

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Nutritional values / 100 g

Energy value in kJ: 1887 kJ | Energy value in kcal: 377 kcal | Fat: 10 g, of which saturated fatty acids 6 g | Carbohydrates: 68 g, of which sugar 55 g | Protein: 2 g | Salt: 0.1 g

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Cakes and pastries, Cookies and biscuits

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Comments

  • Perfekt für Valentinstag
    By: Sandra On 2025-02-17
    Rating:
    ★★★★★ (5.0)

    Das Rezept ist eine süße, liebevolle Variante des klassischen Spitzbuben. Habe sie zum Valentinstag gemacht und sie kamen sehr gut an.

    Replied by: Rebecca Odermatt On 2025-02-21 Hallo Sandra

    Besten Dank für Deine Nachricht :-)
    Wir finden das Rezept auch eine tolle alternative als einfach nur klassische Spitzbuben.

    Süsse Grüsse Rebecca

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