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South Tyrolean Spitzbuben …

… for big and small sweet tooths!

They belong to Christmas like candles on the Advent wreath – we are talking about a very special sweet temptation: South Tyrolean "Spitzbuben". Discover the secret recipe here and pass it on!

What you need
150 g butter
125 g sugar
½ pkg. vanilla sugar
½ pinch of lemon zest, grated
1 pinch of salt
2 eggs
300 g flour
½ pkg. baking powder
Apricot jam for coating
Icing sugar for sprinkling

What to do
Line the baking tray with baking paper. Stir the soft butter until creamy, add the sugar and stir until smooth. Add the vanilla sugar, lemon peel, and salt. Stir in the eggs, add the flour and sifted baking powder, and knead into a dough. Cover and let the mixture rest for about 30 minutes in a cool place. Roll out the dough to about 5 mm. Cut out rings from one half and round biscuits from the other half and bake in a preheated oven. Let the biscuits cool down. Coat the rounds with jam, place the rings on top, and sprinkle with icing sugar.

Baking temperature: 180 degrees
Baking time: approx. 8 minutes


The recipe is taken from the cookbook „So backt Südtirol: Kuchen, Torten, Strudel, Krapfen, Brot, Desserts“ by Heinrich Gasteiger, Gerhard Wieser, and Helmut Bachmann.