South German Spitzbuben (little rascal biscuits)

Tags: Fingerfood Vegetarian Cakes | Cookies

The classic of Christmas sweets! The chocolate version is also a deliciously tempting.


500 g
300 g
150 g
10 g
bourbon vanilla sugar
egg yolk
60 g
almond flour
For the icing:
redcurrant jam
icing sugar


  • Whip the butter with the sugar and vanilla sugar for 10 minutes with a food processor.
  • Add eggs and egg yolks and mix for another 10 minutes until it becomes a soft compound.
  • Add the flour to the mixture, mixing quickly. The dough is still relatively soft, as it is still drying.
  • Wrap the dough in a floured piece of plastic wrap and let it sit in the refrigerator for an hour.
  • On a floured surface, roll the dough out into a sheet 2 mm in thickness.
  • With a special cutter, cut out equal numbers of normal disks and disks with a heart or a square cut out at the centre.
  • Bake the biscuits in the oven at 175° for 10-12 minutes. Lay the cut-out biscuits on a sheet of oven parchment.
  • Once ready, spread the top side of the disks without a hole with jam (such as strawberry, for example), then carefully lay the cut-out disks on top of the others. Sprinkle with powdered sugar.

At a glance

Preparation time
30 min
Cooking / Baking time
10 min - 12 min
Cooling / Resting time
1 h

Nutritional information

per 100g
protein 3g
fat 24g
carbs 55g
kcal 439
kj 1848
Products in this recipe