This is the ideal jam sandwich cookie. The almond and lemon flavours go perfectly with slightly tart raspberry jam, the texture is soft and just crumbly enough, they hold their shape well so that they look pretty, and are easy to make. A jam cookie runs the risk of being too sweet or getting soggy over time, but these are perfectly balanced. And you can have fun with the shape of the cut-outs, too...
Spitzbuben
From chefkoch.de
300 g. Flour
100 g. Ground almonds
150 g. Powder sugar
1/4 Tsp. Salt
1 Packet vanilla sugar, or 1 TBSP homemade
200 g. Butter
1 Egg
1/2 Tsp. Almond extract
Zest of one lemon
200 g. Raspberry or red currant jam
Powdered sugar
Mix dry ingredients. In a food processor or stand mixer, add the butter in small pieces, along with the egg, lemon zest, vanilla sugar and almond extract. Wrap and refrigerate for at least 2 hours.
Divide dough into 2 pieces and roll out on a floured surface. Cut into circles, and for half of the circles, make a smaller cut-out window.
Bake at 180℃ for 10-12 minutes, or until just beginning to brown on the bottoms. Let cool on the sheet.
On the whole halves, add about a teaspoon of jam to each cookie. Place a cut-out cookie on top. When finished with all the cookies, sprinkle some powder sugar on top.
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