Spitzbuben

by angelika on December 19, 2011

After almost two weeks away, my deepest apologies, I am back. After spilling a glass of water on my laptop, and actually hearing it sizzle (not good) I was forced to buy a shiny new computer. Luckily I had backed up, so once my new computer arrived I just plugged into my hard drive and an hour later it was identical to my laptop, even down to the desktop picture. I love technology. I have two weeks worth of recipes to post, so hopefully they will come quickly throughout the week.

This is a cookie recipe from my Omi. It is a traditional German recipe, I think much like a Linzer cookie. It is a light and crumbly hazelnut cookie with marmalade sandwiched between. For me it harkens back to childhood, and the hundreds of cookies she would make. The Ischler Krapfen I posted last year is still my favorite, but this one comes in a close second.

Spitzbuben

1/2 pound butter
1 cup powdered sugar
3 egg yolks
1 cup ground hazelnuts
(toasted and skins removed)
3 cups flour
1 teaspoon vanilla extract
jar of orange marmalade
In the bowl of a mixer with the paddle attachment, cream the butter and powdered sugar on medium speed.  Add the yolks, one at a time. Add the vanilla extract then the hazelnuts. Add the flour, on low, and mix until just combined. 
If you don’t buy hazelnut meal, which I never do… but you could, toast the hazelnuts for 10 minutes at 350º. Remove to a dish towel and bunch it up. Bang the heck out of the package, and rub it all around to remove the skins. Then powder them in a food processor. If a few skins are left- no big deal. Just remove the bulk of them. 
Press the dough into a disk and cover in plastic. I actually dump the dough onto the plastic and then secure it loosely, then shape the dough into a disk inside the plastic wrap. Much less mess! Let the dough rest in the refrigerator for one hour. 
Preheat the oven to 350º.
Roll the dough on a lightly floured surface, or in between two sheets of plastic wrap, about 1/4 inch thick.  Remember there will be two cookies together so on the thinner side is best. Use a cutter to cut rounds. I used two biscuit cutters, which makes my cookies a tad bigger than I would like, but that is what I have. My Omi uses a water glass and a thimble. The idea is to have a window for the jam to show. So you cut half of the cookies with just the larger cutter, then the other half you cut a little round from the middle. 
Bake until just barely set. 8-10 minutes. Cool on sheet 10 minutes then transfer to a rack to cool. Once the cookies are cool spread orange marmalade over the bottom cookie, and put a top over it. 
You can serve these cookies with a sprinkling of powdered sugar, but I think they are perfect the way they are. Not too sweet, and a very delicate crumb. They will keep at least a week in an airtight container. They are actually better on day two since the flavors have a chance to mingle. 
A votre santé! 

{ 1 comment… read it below or add one }

CeLine Bag September 19, 2012 at 5:34 pm

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