Cakes & biscuits
Jam-filled Spitzbuben sandwich cookies
Spitzbuben sandwich a layer of red jam between two thin butter cookies.
- Total time
- 95 min
- Servings / pieces
- 24
- Topic
- Cakes & biscuits
Spitzbuben sandwich a layer of red jam between two thin butter cookies. A small window in the upper cookie shows the filling. For a tidy result, keep tops and bases sorted separately and assemble only when completely cool. The jam should be thick but spreadable so it does not escape when the layers are pressed together. Dust the tops before filling to keep the red windows clear. A few hours of resting softens the sandwich cookies slightly as moisture from the filling moves into the pastry.
Method
Step by step
- 01
Make the dough
Mix the flour, almonds, 90 g icing sugar and salt. Add cubed butter, egg and vanilla and quickly knead into a smooth dough. Wrap in two flat portions and chill for 40 minutes.
- 02
Cut the cookies
Heat the oven to 175°C conventional. Roll portions of dough 3 mm thick. Cut 48 equal circles and remove a small central window from half. Chill scraps briefly before rolling them again.
- 03
Bake in pairs
Arrange solid bases and window tops separately on lined trays. Bake each tray for 8–11 minutes until the edges are just pale gold. The window tops may finish slightly earlier. Let firm briefly on the tray, then cool completely.
- 04
Dust the tops
Lay the 24 window tops side by side and dust lightly with the remaining 30 g icing sugar. Stir the jam smooth. If very firm, warm it gently to lukewarm, but never put hot jam on the cookies.
- 05
Assemble
Spread a scant teaspoon of jam over each base, leaving a narrow clear edge. Place a dusted top over it and press very gently. Rest for at least two hours so the layers hold together.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Even thickness matters
Thick bases make heavy sandwich cookies. Two 3 mm rolling guides alongside the pin help keep the pastry even. Chill softened shapes for ten minutes before baking to preserve the window outlines.
Selecting the filling
Smooth, slightly sharp jam balances the sweet dusting. Push large fruit pieces through a sieve if necessary. Watery fruit sauces are unsuitable because they quickly soak the bases.
Kitchen questions
One more question?
Can I use different cutters?
Yes. Hearts or stars work too. Cut equal numbers of solid bases and matching window tops, and bake similarly sized shapes together.
How long do they keep?
Store in a tightly closed tin in a cool place for about five days. Separate layers with paper and avoid adding any extra source of moisture to the tin.
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