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

Recipe Info
Rating: 2
Contributor: admin



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 overnight.

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 inch (or 1/2cm) thick. Cut out round shapes with a glass (or cookie cutter) to desired size, about 1-1/2 inch (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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