Spitzbuben Biscuits

The sweetness of homemade jam, at odds with the name (Spitzbub = scoundrel), adds a touch of summer.

Spitzbuben Biscuits | © Magnolia

Basic information

  • Preparation time: 01:00 h.
  • Persons: 6


    • 150 g butter
    • 125 g sugar
    • 5 g vanilla sugar
    • 1/2 pinch lemon zest
    • 1 pinch salt
    • 2 eggs
    • 300 g flour
    • 1/2 packet baking powder
    • apricot jam for brushing
    • icing sugar for dusting


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

A special tip:

Before baking coat half of the biscuits with egg yolk and sprinkle with ground nuts. The biscuits can be decorated with a fine chocolate glaze.

Additional information

From the cookbook Dolci Dolomiti

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

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