Viennese Spitzbuben

Name: Viennese Spitzbuben
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 25 Portionen
Ingredients: 125 g Butter, cold; 100 g Powdered sugar; 2 Stück Pulp from vanilla pods; 1 Prise Salt; 1 Stück Egg, size M; 200 g Flour, Type 405; 1 TL Baking powder; 100 g Jam, e.g. apricot, raspberry, etc.; 1 Päckchen Powdered sugar for dusting

Biscuits

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Cook Time

1 h 50 min

Servings

Difficulty

Medium

Prep Time

50 Min

Description

Viennese Spitzbuben are a festive Thermomix® cookie recipe with butter, powdered sugar, egg and jam. Preparation takes a total of 110 minutes, of which 50 minutes are active working time, and yields approximately 25 servings. Ideal as festive finger food or sweet dessert. Suitable for those who like to bake and enjoy festive cookies.

Ingredients (9 ingredients)

125 g Butter, cold
100 g Powdered sugar
2 Stück Pulp from vanilla pods
1 Prise Salt
1 Stück Egg, size M
200 g Flour, Type 405
1 TL Baking powder
100 g Jam, e.g. apricot, raspberry, etc.
1 Päckchen Powdered sugar for dusting

Preparation (7 steps)

Prepare dough

Thermomix® Setting

30 sec/Speed 4

Put butter, powdered sugar, pulp from vanilla pods, salt and egg into the mixing bowl and mix for 30 sec./speed 4.

30 sec

Add flour and baking powder

Thermomix® Setting

30 sec/Speed 4

Add flour and baking powder and mix for 30 sec./speed 4.

30 sec

Cool dough

Place the dough on a floured work surface, form into a ball, wrap in plastic wrap and chill for one hour.

Roll out and cut out dough

Then roll out the dough in portions between two layers of cling film to approx. 3 mm thick. Cut out biscuits with the cookie cutter. Cut out small stars or fir trees from the middle of half of the biscuits. Place the dough pieces on a baking sheet lined with baking paper and chill for approx. 1 hour.

Preheat oven

Preheat the oven to 175°C top/bottom heat.

Bake biscuits

Bake the biscuits for 10-12 minutes until light yellow. Remove and let cool.

Prepare jam and assemble biscuits

Heat the jam and pass it through a sieve. Spread it on the biscuits without a motif and place the remaining biscuits on top. Dust with powdered sugar.