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The classic treat is a must at Christmas time: The Spitzbuben. Homemade and with a delicious jam filling, they taste twice as good.




350 g Wholemeal flour
50 ml Orange juice
170 g Sugar
1 Egg
20 g Vanilla sugar
1 Pinch Speculoos spice
1 Msp. Tonka bean, grated
Zest of half a lemon
Zest of a quarter of an orange
100 g Almonds, ground
Filling and decoration
120 g Currant jelly
Powdered sugar for dusting

Knead the ingredients into a dough in a food processor or by hand and knead for at least two minutes. Leave to rest in the fridge for 2 hours. Roll out the dough on a floured surface and cut out approx. 25-30 bases and lids. (TIP: cut out small stars or circles for the lids so that the jam can be seen later)
Place the cookies on a baking tray lined with baking paper and then bake at 165° C for approx. 12-14 minutes.
After baking, spread the bases with redcurrant jelly and stick them together with the lids. Finally, dust with powdered sugar.

Recipe properties Baking with oilChristmasCookiesFestiveVegetarianWinter

Prepared with the following Byodo products

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