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LOCATION: Recipes >> German >> Spitzbuben

Print this Recipe    Spitzbuben

(Sugar Cookie Sandwiches)

250 g (8.8 oz) Butter, room temperature
180 g (6.35 oz) Sugar
125 g (4.4 oz) peeled and ground almonds (without the skins)
1/2 vanilla bean
360 g (12.7 oz) Flour

Beat butter until it is smooth. Add sugar, almonds and paste from
vanilla bean and mix by hand. Put flour onto the counter, place
butter mixture in the middle of the pile of flour, and mix the two
together. Knead dough carefully and briefly. Form into a sausage
shape, wrap in plastic or place in plastic bag, and refrigerate

Slice a 3 inch section from the dough. Place slice of dough on
slightly floured counter top, and cover it with a piece of plastic
wrap. Roll the dough out, under the plastic wrap, until it is about
1/4" (or 1/2cm) thick. Cut out round shapes with a glass (or cookie
cutter) to desired size -- about 1.5" (3.5cm).

Bake on parchment paper at 170 C (338 F) for approximately 12-15
minutes (or until just barely lightly browned). Let them cool
slightly on the cookie sheet before removing them. While still
slightly warm, dredge the cookies in sugar mixed with a little
paste from a vanilla bean (or vanilla sugar mixed half and half
with sugar). When cool, spread a small amount of jam between two
of similar size and shape.


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