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LOCATION: Recipes >> German >> Spitzbuben 02

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Spitzbuben

400 grams flour
130 grams hazelnuts, ground
130 grams sugar
2 eggs
250 grams butter
raspberry or redcurrant jam
powdered sugar

Mix all the ingredients except the jam and the powdered sugar
together, kneading well. Refrigerate the dough for at least an
hour (dough can be kept in the fridge for up to 2 days, if you
want to prepare it in advance). Roll out relatively thinly (to a
thickness of about a tenth of an inch). I usually put the dough
between two layers of plastic wrap or into a large plastic shopping
bag when rolling it out. This ensures it won't stick, so you don't
need to put flour on the rolling pin and the table. Use a glass
turned upside down to punch out rounds (should be about 2 inches
in diameter, maybe a little less). Put these on a greased cookie
sheet and bake at 1500C for 12 to 15 minutes (cookies should be of
a pale golden colourwhen done). Let cool. Use the jam to "glue"
two cookies together. Dust over with powdered sugar.

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