Spitzbuben Biscuits

Spitzbuben Biscuits are a classic of South Tyrolean Christmas pastry making. Spitzbuben in German means naughty kids, because the brats stole their mother’s biscuits. They are soft shortcrust pastry biscuits, filled with various jams, which can be made either by hand or with a mixer. Also in a lactose-free version.

Discover also other Christmas biscuit recipes:

Spitzbuben Biscuits
  • DifficultyVery easy
  • CostMedium
  • Preparation time30 Minutes
  • Cooking time10 Minutes
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter

Ingredients

8.8 ounces all purpose (AP) flour
4.5 ounces unsalted butter
3.5 ounces sugar
1 egg
1 teaspoon baking powder
1 vanilla bean
1/4 lemon zest
1 tablespoon rum
icing sugar
jam

Tools

1 Mixer
1 Bowl
1 Pastry board
1 Cookie cutter
1 Rolling Pin
1 Baking Tray

Steps

Place the sifted flour, icing sugar, vanilla, lemon zest, rum, chopped butter and egg into the mixer. Mix all the ingredients well until you obtain a smooth and homogeneous mixture. Wrap with cling film and leave to rest in the fridge for 1 hour.

To prepare by hand, add the flour with the icing sugar and the flavorings into a bowl. Add the butter and sand, then the egg and rum. Knead until a dough forms. Wrap in cling film and leave to rest for 1 hour in the fridge. Roll out the dough on a lightly floured work surface, cut it out using the appropriate moulds. Cook in a preheated static oven at 356°F (180°C ) for 7-10 minutes. Let the biscuits cool and spread the jam on the surface. Dust the biscuits with decorations with icing sugar and arrange them on the ones filled with jam.

Spitzbuben Biscuits

Cook’s tips

They can be kept for a week in a closed container.

For the lactose-free version, use lactose-free butter or vegetable margarine.

Spitzbuben Biscuits

Do you like my recipes? Then stay up to date by following my Facebook page.
Also follow me on Pinterest.

5.0 / 5
Thanks for voting!

Leave a Reply

Your email address will not be published. Required fields are marked *