These traditional German Christmas cookies, often called Spitzbuben, are a classic holiday treat. They consist of a tender almond shortbread dough rolled thin, baked until just set, and sandwiched together with tart fruit jam. A heavy dusting of powdered sugar gives them a snowy, festive appearance.
The dough takes a few minutes to bring together in a mixer before it chills for an hour. Once chilled, rolling and cutting the cookies goes smoothly. Baking the tops and bottoms separately ensures they cook evenly and retain their delicate texture.
Why this works
- Chilling the dough prevents the cookies from spreading in the oven and helps them hold their crisp shape.
- Cutting a small hole in the top cookie allows the brightly colored jam to show through for a classic bakery appearance.
- Dusting the tops with powdered sugar before assembling keeps the jam filling glossy and prevents the sugar from absorbing into the wet jam.
Ingredients you'll need
- All-purpose flour: Spoon the flour into the measuring cup and level it off to avoid packing too much into the dough, which causes dryness.
- Unsalted butter: Soften the butter at room temperature so it blends easily with the dry ingredients.
- Almond flour: Finely ground almonds or commercial almond flour gives the dough a delicate texture and mild nutty flavor.
- Vanilla sugar: This adds a distinct, mild vanilla flavor common in European baking. You can substitute a splash of vanilla extract and an extra pinch of sugar if needed.
- Egg yolks: Use large egg yolks to bind the dough and provide richness.
- Jam: Redcurrant jelly or raspberry jam are traditional choices because their tartness balances the sweet cookie dough.
Exact quantities are in the recipe card below.
How to make it
Step 1: Make and chill the dough
Combine the dry ingredients and butter until crumbly, then add the flavorings and egg yolks. Knead the mixture briefly until it forms a cohesive dough. Wrap it tightly and chill it in the refrigerator.
Step 2: Roll and cut the cookies
Divide the chilled dough and roll it out on a floured surface. Cut solid circles for the bases and matching circles with a small hole in the center for the tops.
Step 3: Bake the cookies
Bake the bases and tops on separate baking sheets since the tops cook slightly faster. Let them cool completely on wire racks before handling them further.
Step 4: Assemble the sandwiches
Dust all the top cookies with powdered sugar. Spread a small amount of jam on the center of each base, then press a top cookie gently over the jam to seal them together.
Serve it with
Serve these cookies on a holiday dessert tray alongside Christmas Sugar Cookies and a warm mug of Christmas Punch.
Storage and reheating
Store the assembled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze the unjammed, baked cookies for up to 3 months, thawing at room temperature before assembling.
FAQ
Can I make the dough ahead of time?
Yes, you can wrap the dough tightly and keep it in the refrigerator for up to 2 days before rolling and baking.
What if I do not have vanilla sugar?
You can substitute 1 teaspoon of vanilla extract and 1 extra teaspoon of granulated sugar. Add the extract along with the egg yolks.
Why did my cookies spread in the oven?
The butter may have gotten too warm before baking. Always chill the dough thoroughly and work quickly when rolling and cutting.
