by Tariq and Lamond
countrys that border
3. Czech Republic
9. The Netherlands
3 egg yolks
1 packet of vanilla sugar (I normally use Dr Oetker)
finely grated rind and juice of 1 lemon
50g finely chopped hazelnuts
1/2 cup of strawberry jam
1/2 cup of icing sugar
Sieve the flour onto a large baking board. Flake the butter and scatter evenly over the floured surface. Put the egg yolks, sugar, vanilla sugar, grated lemon rind and the chopped nuts in the middle. Bring all the mixture together with your hands and knead into a Mürbeteig (dough). Wrap the dough in aluminium foil or baking paper, and leave to rest in the refrigerator for 2 hours.
Preheat the oven to 200 degrees C. Take small portions of the dough and roll out thinly (to approx 1/4 to 1/8 inch) on a floured surface. Take a cookie cutter and cut out equal numbers of plain fluted cookies and fluted cookies with a hole in the middle.
Bake both types of cookies on a baking sheet in the middle of the oven for 10 minutes. They should be golden yellow, not brown and burnt! Remove the cookies carefully with a knife and leave to cool on a wire rack.
Mix the strawberry jam with the lemon juice. Sieve icing sugar over the cookies with the holes in. Spread the jam evenly over the round fluted cookies and then place a cookie sprinkled with icing sugar over the top and carefully sandwich together.
Bake my German Christmas recipe in plenty of time to enjoy during Advent. Invite your friends and surprise them with original Kleine Spitzbuben. Alternatively, they make a lovely Christmas gift wrapped in a festive Christmas box and tied with ribbon.
Have a lovely Christmas!