Description
These traditional German Spitzbuben are delicate hazelnut shortbread cookies filled with bright strawberry jam. The secret to their meltingly soft texture lies in using cold butter and egg yolks, creating a festive treat that stays fresh throughout the entire holiday season.
Ingredients
- 400 g All-Purpose Flour
- 200 g Cold Butter, cubed
- 3 Egg Yolks
- 100 g Sugar
- 50 g Ground Hazelnuts
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 130 g Strawberry Jam
- 1 packet Vanilla Sugar
- 1 pinch Salt
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, work the cold butter pieces into the flour until the mixture resembles coarse breadcrumbs.
- Add the sugar, ground hazelnuts, lemon zest, salt, vanilla sugar, and egg yolks, then knead quickly by hand into a smooth dough ball.
- Wrap the dough tightly in cling film and refrigerate for at least two hours to allow the flour to hydrate.
- Preheat your oven to 200°C (390°F) and roll the chilled dough on a lightly floured surface to a thickness of 3mm.
- Cut an equal number of solid bases and rings with decorative holes, then bake on parchment-lined sheets for 8 to 10 minutes until pale golden.
- Warm the strawberry jam and lemon juice in a saucepan, dust the cooled rings with powdered sugar, and sandwich them onto the bases using a small spoonful of jam.
Notes
For the most tender result, ensure your butter is straight from the fridge and avoid over-handling the dough to prevent gluten development. Allowing the finished cookies to rest in a tin for 24 hours creates a unified texture as the moisture from the jam softens the shortbread perfectly.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: German