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Recipe for “ystral Spitzbuben” jam cookies


Makes about 30 cookies:
125 g cold butter
200 g flour
50 g ground almonds
Salt
125 g powdered sugar
1 egg (size M)
250 g apricot jam
powdered sugar for dusting
flour for the work surface
plastic wrap
parchment paper

Cut butter into small pieces. Combine flour, salt and powdered
sugar in a bowl. Add butter and egg. Knead mixture into a smooth
dough, first using a dough hook attachment on a hand mixer and
then quickly kneading with your hands. Wrap dough in plastic
wrap and chill for about 30 minutes.

Bring apricot jam for the filling to a boil in a small saucepan,
then let cool. Roll out the chilled cookie dough on a floured work
surface until it is about 2 mm thick.

Use a cookie cutter to cut out small circles (about 6 cm Ø).
Cut a small circle (about 3 cm) out of the middle of half of the
circles. Knead the rest together and roll out again.

Place the circles and rings on 2–3 baking sheets lined with parchment
paper, then bake one sheet at a time in a preheated oven
(electric oven: 175 °C/ convection: 150 °C/ gas: see manufacturer’s
instructions) for 8–10 minutes. Remove and let cool.

Spread jam on the circles, leaving 2–3 mm free around the edge.
Dust the rings with powdered sugar and carefully place them on
top of the circles spread with jam.