Spitzbuben

Ingredients

• 420 g flour
• 210 g sugar
• 2 tsp vanilla sugar
• 1 pinch salt
• 125 g ground hazelnuts
• 0.5 lemon (unprocessed)
• 250 g butter
• 2 small eggs
• 200 g raspberry jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix the flour with sugar, vanilla sugar, salt and hazelnuts in a mixing bowl. Grate the zest of the lemon and add it. Cut the butter into small pieces and fold it in. Add the eggs and knead everything quickly into a smooth dough. Let the dough rest in the refrigerator for at least 30 minutes.

2. 2.

   Preheat the oven to 170 °C (fan). Line a baking tray with parchment paper.

3. 3.

   Roll out the dough in portions about 0.3 cm thick, cut equal circles and rings, and place them on the tray. Bake the cookies for 8–10 minutes until pale yellow and cool on a wire rack.

4. 4.

   Meanwhile heat the raspberry jam. Spread a circle of jam on the underside of each cookie and place a ring on top. Let the cookies cool and dry for 1–2 hours. Before packaging dust the cookies with powdered sugar.