We call them Spitzbuben here in Switzerland and they are so popular during Christmas time! I always bake several batches of these before and during the Holidays because everyone loves them and because handmade gifts are always the best (especially if they are that yummy!!) don’t you think?
These cookies can be filled with any kind of jam or spread. My favorite version is this raspberry jam and almond dough but the nutella version is super yummy too! If you are a hazelnut lover, check my hazelnut cookie stars too!
To make this version, I used round cookie cutters with wavy edge and decorative mini cookie cutters to cut a shape out of the center of the top cookies. Feel free to use any shape of your choice for both, bottom and decorative cookie!
If you don’t have mini decorative cookie cutters, you can use an apple corer or just leave the cookies entire and make cookie sandwiches- they’re just as good!
If you want to replace eggs in this recipe, use 1 flax egg =1 tbsp freshly ground flax seed+3 tbsp water OR reduce flour to 150g and add 1tbsp plant milk.
This dough is made with almond flour which has a delicate taste and goes so well with the raspberry jam!
I recommend removing seeds from the jam for a smooth bite. To remove seeds, place raspberry jam into a small saucepan over medium heat and heat until very runny. Pass the jam through a fine mesh sieve to remove seeds. Let the jam cool down completely before using.
Make sure the cookies are completely cool before assembly and let them dry once assembled to seal them.
The powdered sugar on top optional but so traditional and it gives a beautiful and festive look!
For a flawless look, I recommend dusting all the top cookies before placing them over the jam.
As always, I’d love to hear what you think of this recipe! If you make this recipe, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !
- 110 g (1/2 cup) unsalted butter/ plant butter at room temp, softened
- 60 g (1/4 cup) powdered sugar
- 50 g (1/4 cup) caster sugar
- 1 egg or egg substitute see blogpost
- 1 tsp vanilla bean paste
- 1/8 tsp fine salt
- 70 g (1/2cup) almond flour
- 190 g (1 1/2 cup) all purpose flour
- 1/4 tsp baking powder
- Powdered sugar for dusting
- 1/2 cup raspberry jam, seedless see blogpost
Make the cookie dough
- In the bowl of a stand mixer, beat butter until smooth (1 min).
- Add sugars and beat until fluffy and light in color (5 min).
- Scrape down the sides of the bowl and beat in the egg and vanilla until well combined.
- Mix in the almond meal just until combined.
- In another bowl whisk together flour with baking powder and salt. Slowly mix in the flour mixture until just combined.
- Turn the dough out onto plastic wrap, and shape into a disk. Refrigerate for at least 1 hour.
- Preheat oven to 180C degrees.
- Roll out dough into 4mm height on a lightly floured surface.Cut out an even number of cookies with a cookie cutter. Use a smaller, decorative cutter to cut a shape out of the center of half of the cookies.
- For perfectly shaped cookies, refrigerate cut out cookies for 15 minutes.
- Bake for 8 minutes, until they are lightly browned on the bottom.
- Let cool down a few minutes on baking tray then transfer to a cooling rack to cool completely.
- Spread 1 tsp of jam onto the bottom cookies and sandwich the cut-out cookie on top. Then, dust with powdered sugar.