Skip to content
added to favourites
removed from favourites
Oops! Something went wrong. Try again
Your account is being created
Your account has been successfully created and you are now logged in
You are logged out.
Christmas biscuits. Traditional dish.

Spitzbuben Biscuits

Time to prepare: 1 h
6 servings
The sweetness of homemade jam, at odds with the name (Spitzbub = scoundrel), adds a touch of summer.


6 servings
    • 150 g butter with the South Tyrolean seal of quality
    • 125 g sugar
    • 5 g vanilla sugar
    • 1/2 pinch lemon zest
    • 1 pinch salt
    • 2 eggs with the South Tyrolean seal of quality
    • 300 g flour with the South Tyrolean seal of quality
    • 1/2 packet baking powder
    • apricot jam for brushing
    • icing sugar for dusting


Time to prepare: 1 h

Prep Work
Line the baking tray with baking paper.


  • Cream the softened butter; add sugar, and stir until smooth.
  • Add in vanilla sugar, lemon zest and salt.
  • Stir in the eggs; sift the flour and baking powder together and add. Knead into dough.
  • Cover and let rest in a cool place for about 30 minutes.
  • Roll out the dough to a thickness of 5 mm. Cut rings out of one half of the dough and rounds out of the other half. Bake in the preheated oven.


  • Spread jam onto the rounds.
  • Sprinkle the rings with icing sugar and place them on top of the rounds.

Baking temperature: 180 degrees Celsius, cooking time: about 8 minutes

Link successfully copied