Spitzbuben cookies are a Central European Christmas classic, and this hazelnut version turns them into something special: tender butter dough with ground hazelnuts, sweet jam, white chocolate and a crunchy topping.
Spitzbuben (German for “rascals”) are jam-filled sandwich cookies, close cousins of Linzer cookies and loved in Germany and Switzerland. The secret to this batch is a quickly handled dough and a very short bake, so the cookies stay beautifully pale and almost melt on the tongue. The luxurious look comes from dipping the cut-out tops in white chocolate and sprinkling half of each with hazelnut brittle and half with coconut.
Ingredients
For the dough
- 4 cups (500 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 sticks plus 2 tablespoons (250 g) unsalted butter, cut into pieces
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup (60 g) ground hazelnuts
For filling and decorating
- white chocolate coating or melting white chocolate, to taste
- rosehip jam, to taste (see FAQ for substitutes)
- hazelnut brittle (crushed), to taste
- shredded coconut, to taste
Instructions
- In a large bowl, combine the flour, sugar, butter cut into pieces, eggs, vanilla extract and ground hazelnuts. Work with your hands or a mixer into a uniform, smooth, tender dough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes so it firms up and is easier to handle.
- Divide the chilled dough into smaller portions, knead each one briefly in your hands, and roll it out on a lightly floured surface to about 1/16 inch (2 mm) thick.
- Cut out shapes such as hearts, squares or classic rounds with cookie cutters. Make sure you always have pairs, and cut a small hole in the center of every second piece with a smaller cutter or the tip of a knife.
- Carefully transfer the cutouts to a baking sheet lined with parchment paper. Bake in an oven preheated to 340°F (170°C) with top and bottom heat (or 320°F (160°C) with convection) for 5 to 6 minutes. The cookies must stay pale.
- Remove the baked cookies and let them cool completely on a flat surface or wire rack, about 30 to 45 minutes.
- Gently melt the white chocolate coating in a double boiler or in the microwave. Dip the top pieces with the hole, face down, into the coating, let the excess drip off and wipe the edge lightly.
- While the coating is still liquid, immediately sprinkle crushed hazelnut brittle over one half of each cookie and shredded coconut over the other half. Let the coating set completely on a wire rack.
- Spoon a modest amount of rosehip jam into the center of each solid bottom piece (the ones without a hole). Top with the decorated pieces, press gently and let the cookies dry completely before serving.
Video Recipe
Tips for Perfect Spitzbuben Cookies
- Work quickly and keep the dough cool. Break it into small portions and keep the rest in the refrigerator.
- Do not overbake. Five to six minutes is enough, and the cookies should stay pale for the best tender texture.
- Match your pairs before baking, so every bottom has a top of the same shape.
- Layer the finished cookies between sheets of parchment so the chocolate topping does not stick.
Frequently Asked Questions (FAQ)
How should I store spitzbuben cookies so they last?
Store the baked, filled cookies in an airtight metal or plastic tin in a dry, cool place. Place parchment paper between layers so the chocolate does not stick. Stored this way they stay fresh and tender for 2 to 3 weeks.
Can I use a different filling instead of rosehip jam?
Yes. Red currant, raspberry or apricot jam works well; their slight tartness balances the sweet chocolate. If you prefer a chocolatey cookie, fill them with chocolate-hazelnut spread.
What is hazelnut brittle and what can I use instead?
It is a crunchy candy made of caramelized sugar and hazelnuts, called Krokant in German. Crushed praline brittle or finely chopped toasted hazelnuts work as substitutes.
What is the difference between Spitzbuben and Linzer cookies?
Both are jam-filled sandwich cookies. Spitzbuben are the German and Swiss version, often with a plain or lightly nutty butter dough and a small cutout in the top; Linzer cookies traditionally use ground nuts in the dough. This recipe has both: ground hazelnuts in the dough and a Spitzbuben-style shape.
Can I make the dough ahead?
Yes. The wrapped dough keeps in the refrigerator for a day or two. Let it soften slightly before rolling.
The recipe is based on a version by Alexandras Food Lounge, adapted by the We Cook With Love team.
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