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LOCATION: Recipes >> German >> Spitzbuben 03

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Spitzbuben

375 gr all purpose flour
1 tsp baking powder
200 gr sugar
1 packet vanilla sugar, or 1 tsp pure vanilla
1/2 tiny bottle Arrak
250 gr butter
125 gr ground almonds, skins removed
currant jelly

In a bowl, sift flour and baking powder together, add sugar, vanille
extract (or sugar) and the Arrak (or anise brandy) Cut in cold
butter, add ground almonds and quickly work into a smooth dough.
Wrap in plastic, let rest in refrigerator at least one hour. Roll
dough pretty thin, cut out rounds. Bake on greased (or lined with
baking paper) cookie pan at 200C or 400F, 10 minutes. Place on
cooling rack and let cool completely. Brush one half of cookie
bottoms with currant jelly and press another bottom to it to form
a sandwich-like cookie. It's best to keep cookies several days,
then enjoy.

Arrak is a name widely used in Asia and the Middle East for a fiery
liquor made, depending on the country, from any of several ingredients
including rice, sundry-palm sap and dates. In many countries, arrack
is strongly flavored with ANISE seed. Also spelled arak .


Spitzbuben

375 g Mehl
1 gestrichener Tl Backpulver
200 g Zucker
1 Pdckchen Vanillezucker
1/2 Fldschchen Arrakaroma
250 g Butter
125 gemahlene Mandeln
zum Bestreichen
Johannisbeergelee

Mehl und Backpulver auf die Arbeitsplatte sieben und Zucker,
Vanillezucker und Aroma dazugeben. Die kalte in St|cke geschnittene
Butter und die Mandeln dazugeben und alles schnell zu einen glatten
Teig verkneten. Diesen Teig mindestens 1 Stunde k|hl stellen. Der
Teig wird danach d|nn ausgerollt und mit kleinen runden Fvrmchen
ausgestochen. Auf einem gefetteten Backblech etwa 10 Minuten bei
200 Grad backen. Die Hdlfte der ausgek|hlten Pldtzchen auf der
Unterseite mit Johannisbeergelee bestreichen und die |brigen mit
der Unterseite darauflegen. Einige Tage durchziehen lassen und
dann geniessen.

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