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    250 g butter or margarine
    125 g powdered sugar or sugar
    2 tsp. vanilla sugar
    1 pinch salt
    1 egg white
    350 g flour
    ca. 200 g jelly (currant/quince) or jam (rose hip/orange/apricot)
    a little powdered sugar
    produces: 50 - 60 pieces


    Stir 250g butter or margarine in a bowl until soft. Add 125g powdered sugar or sugar, 2 tsp. of vanilla sugar and 1 pinch of salt and stir until the mixture is light-coloured. Slightly beat 1 egg white and stir it in. Add 350g of flour and knead into a batter. Cover the batter and put it in the fridge for ca. 1 hour.

    Forming the biscuits:
    Take the batter out of the fridge ca. 30 minutes before you roll it. In portions, roll out the batter 2 mm thick  between a cut open plastic bag or between two pieces of cling film. Cut out biscuits of 4 - 5 cm Ø (mini Spitzbuben 2 cm Ø). Cut out the centre from half of the biscuits using a cookie cutter. Place the biscuits on a baking tray lined with baking paper and place them into the fridge for ca. 15 minutes.

    6 - 8 minutes at 200°C in the middle of the preheated oven.

    Heat ca. 200g jelly (currant/quince) or jam (rose hip/orange/apricot) in a small pan, stir well until smooth, then spread it onto the flat side of those biscuits that form the lower half (bottom) of the Spitzbuben. Sprinkle a little powdered sugar onto the lids of the Spitzbuben and put them on top.