South Tyrolean Spitzbuben from the Christmas bakery – Fine pastries for the holidays

Calories & Effort

• Calories per piece: approx. 67 kcal
• Preparation time: approx. 1 hour
• Total time: approx. 2.5 hours (including resting time)
• Servings: For approx. 50 pieces

Ingredients

For the dough:

• 180 g soft butter
• 90 g powdered sugar
• ½ pkg. vanilla sugar
• ¼ lemon (zest, grated)
• 1 pinch of salt
• ½ tbsp rum
• 2 egg yolks
• 300 g flour
• ½ pkg. baking powder
• 1½ tbsp milk

For the filling and decoration:

• 150 g raspberry or apricot jam (for spreading)
• 1½ tbsp powdered sugar (for dusting)

Preparation

1. Prepare the dough

1. Beat the butter with the powdered sugar in a large bowl until smooth.
2. Add vanilla sugar, lemon zest, salt, and rum, and mix well.
3. Stir in the egg yolks one by one.
4. Mix flour with baking powder, add to the mixture, and knead into a smooth dough with the milk.
5. Wrap the dough in cling film and let it rest in the refrigerator for about 1 hour.

2. Shape and bake

1. Roll out the dough on a floured surface to about 3–4 mm thick.
2. Use cookie cutters to cut out an equal number of rings (with a hole in the middle) and circles (without a hole).
3. Place the cookies on a baking sheet lined with parchment paper.
4. Bake in a preheated oven at 180 °C (top/bottom heat) or 160 °C (fan) for about 5–7 minutes until golden yellow.
5. Remove from the oven and let cool completely.

3. Fill and decorate

1. Spread the circles thinly with jam.
2. Dust the rings with powdered sugar and carefully place them on the jam side of the circles.
3. Gently press down so that the jam binds the cookies together.

Pro Tips for Perfect Spitzbuben

1. Dough consistency:
   If the dough is too soft, add a little more flour. If it is too dry, a small splash of milk helps.
2. Chilling the dough:
   Make sure to let the dough rest so that it does not tear when rolling out.
3. Rolling out:
   Always work in small portions and keep the remaining dough in the refrigerator so it does not get too warm.
4. Jam:
   Lightly warm the jam to make it easier to spread and to optimally bind the cookies.
5. Variations:
   Give the Spitzbuben a nutty note by brushing the rings with egg before baking and sprinkling with chopped hazelnuts.

Product Knowledge: The Main Ingredients

Butter

Butter provides the typical shortcrust pastry structure. Use soft butter to mix the ingredients evenly.

Lemon

The grated lemon zest gives the pastry a fresh note and perfectly complements the sweetness of the jam.

Jam

Raspberry or apricot jam are classics for Spitzbuben. Look for high-quality products without additives for the best flavor.

What Can Go Wrong – And How to Fix It?

1. Dough tears when rolling out:

   • Cause: Dough was too warm or not chilled long enough.
   • Solution: Chill the dough again for 10–15 minutes and dust with a little flour.

2. Cookies spread while baking:

   • Cause: The dough was processed too soft or the baking powder was measured too generously.
   • Solution: Chill the cookies again for 10 minutes before baking.

3. Jam leaks out:

   • Cause: Too much jam applied or not spread properly.
   • Solution: Use jam sparingly and apply evenly.

4. Cookies are too hard:

   • Cause: Baked too long.
   • Solution: Reduce baking time and closely watch the cookies, as they can quickly become too dark.

Why Love This Recipe?

Spitzbuben are among the classics of Christmas baking and, with their delicate texture and fruity filling, are a delight for young and old. Whether with coffee, as a gift, or just in between – this pastry brings festive cheer to any plate.

How did your recipe turn out? Did you perhaps add a special ingredient or try your own variation? Feel free to leave us a review or a comment!

If you have questions about the preparation, our cooking professional is here to help – we look forward to assisting you and reading your experiences!