German Spitzbuben cookies are some of my favourite jam biscuits. There is nothing more lovely than the smell of these freshly baked German Christmas cookies. These easy shortbread biscuits have it all: they are crumbly yet deliciously moist and have a layer of jam in the middle. The characteristic hole shape at the top of the cookie means that they are not only delicious but also very pleasing to the eye.
This Spitzbuben recipe combines the coarse crumbly texture of ground hazelnut with the moist, sweet-sourness of cherry jam.
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What are Spitzbuben
Spitzbuben is a classic German Christmas cookie. They consist of two shortbread cookies sandwiched together. One cookie has a hole in the middle so that the layer of jam is visible.
Another characteristic of this German Christmas cookie is that the dough contains either ground hazelnut or almonds.
These cookies are also known as "Linzer Cookies" "Hildabrötchen" or "Johannes Plätzchen".
The term Spitzbuben originates from the 19th century. During this time it was colloquially called a "spy" as you could spy the jam through the hole in the cookie and that is why this cookie is called "Spitzbuben"
As an English speaker, you would pronounce the name as "TSP-ITZ-BOOB-EN"
Linzer Cookies, Spitzbuben Cookies, Johannes Plätzchen, Hildabrötchen? What is the difference?
There is no significant difference between those cookies, apart from the name. What these cookies are called are dependent on the region you come from.
Hildabrötchen
This term origins in South Germany. They are named after the Grand Duchess Hilda von Nassau(1864-1952). Apparently, the Grand Duchess loves these cookies and baked them often herself. [source: Schlösser und Gärten: Hildabrötchen]
Johannes Plätzchen
The term "Johannes Plätzchen" leads back to the baker "Johannes von Redburg". After the 30 year war in Germany, there was a shortage of food in Germany (1618-1648). Johannes baked sweet bread and spread jam on it and distributed it to those who were hungry. [Source: Kochwiki: Spitzbuben]
Linzer Cookies
The term Linzer cookies originate from the Austrian town of Linz. Another classic bake from Linz is the "Linzer Torte". Linzer cookies are known as the little sister of this cake. The cake is also made from a shortcrust dough, and filled with jam. The jam poked out through a grid pattern.
How to make Spitzbuben
Equipment needed
- rolling pin
- silicon non-stick baking mat (optional)
- Linzer Cookie Cutters or namal Christmas cookie cutters and a round piping tip make the hole on the top layer.
Ingredients
- 350 g /12 oz unsalted butter (cold)
- 250 g / 8.8 oz sugar
- 1 pinch of salt
- 600 g / 21 oz flour (UK plain flour, USA pastry flour, Germany type 405)
- 200 g /7 oz ground hazelnut (can be substituted with ground almonds)
To decorate
- 100 g /3.5 oz icing sugar /confectioners sugar to dust
- 1 jar (about 200 g/7 oz) of Jam. Choose a jam without any bits, otherwise put the jam though a sieve or colander.
Spitzbuben Cookie Recipe -Step by Step
- Add the butter, sugar and salt to a bowl. Knead it through with your hands to a homogenous mass. This will prevent butter clumps in your dough later on.
- Now add the flour and hazelnut. Knead into a big ball. Cover with clingfilm and leave to rest in the fridge for at least 30 minutes.
- Preheat your oven to 180°C or 356°F, top to bottom heat.
- Divide the dough into two portions and then roll it out to approx. 3 mm thick.
- Using cookie cutter of your choice, cut out equal amounts of top and bottom cookies. For the tops, if you don't have "Linzer cookie cutters", use a smaller cookie cutter or a round piping tip to make a hole in the middle.
- Place the cookies on a try lined with baking paper. Always make one tray with tops, and one tray with bottom cookies.
- Bake for around 6-10 minutes. The cookies should be golden brown, and not get too dark.
- Should your jam be difficult to spread, you can heat it up in a saucepan a little to make it more liquid. If you are using a jam with bits, strain the jam through a sieve.
- You can either spread the jam with a spoon, or, my preferred method is to fill the jam in a piping bag, cut a hold at the small end, and pipe it onto the bottom biscuits. Leave a 2-3 mm edge free when adding the jam, otherwise it will squeeze out the sides.
- Sprinkled the top biscuits with icing sugar before placing them onto bottom biscuits.
- Serve immediately or place in a cookie tin until needed.
Which Jam to use for Spitzbuben?
Most traditional recipes call for redcurrant jelly. However, you can choose whichever jam you fancy, for example, raspberry, strawberry, plum or apricot jam. I would advise you to pick a jam without bits, as this saves you time.
Recipe Variations
There is not just one right recipe for Spitzbuben. Here are some suggestions on how you can modify your recipe to your requirements.
- Replace the ground hazelnuts with ground almonds
- For Spitzbuben without nuts - use my recipe for German butter cookie instead for the dough.
- You do not have to use jam to fill the cookies. Try making it with Nutella or Lemon curd instead
- Instead of sprinkling the top cookie with icing /confectioners sugar, you can also glaze them with dark chocolate or lemon icing.
Expert Tips for Assembling the cookies
- Ensure that you give the dough enough time to rest in the fridge. This will avoid the dough getting too warm and soft to work with.
- Ideally use cold hands and a cold surface when rolling to prevent the dough from getting too warm and soft.
- If you find that the dough sticks to the work surface when rolling, cover the surface with some flour. A non-stick silione mat can help in this case as well.
- Wait until the cookies have completely cooled before assembling them. This will prevent them from breaking.
Can you make the dough ahead of time?
You can prepare the dough up to three days ahead. Store it in an airtight container in the fridge until you are ready to roll and cut them.
Storage Instructions
Store the cookies in an airtight container. In Germany, it is customary to store Christmas cookies in special cookie tins. If you store more than one Christmas cookie recipe in one tin, use baking parchment to separate them so their flavours don't mix up. They should last between 2-3 weeks. This way they will stay moist, soft and crumbly. You can store them for even longer if you leave the assembly for when you want to serve them.
In my opinion, the Spitzbuben tastes best the day after baking.
Interested in German Christmas?
- Read my Guide on German Christmas Food.
- Discover all about German Christmas Market Food
- And see all of our Christmas Recipes
More German Christmas Baking Recipes
- Marzipan Cookies
- Vanillakipferl
- Baiser Cookies (German Merengue Cookies)
- Kokusmakronen (German Coconut Macaroons)
- Stollen (German Christmas Cake)
- Bethmännchen (German Marzipan Almond Cookies)
Recipe
Authentic Spitzbuben (German Jam Cookies)
Equipment
- silicon baking mat (optional)
- Rolling Pin
- Cookie cutters
- Linzer Cookie Cutters
Ingredients
- 350 g unsalted butter 12 oz
- 250 g granulated sugar 8.8 oz
- 1 pinch salt
- 600 g flour 21 oz (UK plain flour, USA pastry flour, Germany type 405)
- 200 g ground hazelnut 7 oz can be subsituted with ground almonds
To decorate
- 100 g icing sugar /confectioners sugar 3.5 oz
- 1 jar jam about 200 g /7 oz. Choose what you fancy. Red Currant Jam (Traditional) Cherrie Jam, Plum Jam etc.
Instructions
- Add the butter, sugar and salt to a bowl. Knead it through with your hands to a homogenous mass. This will prevent butter clumps in your dough later on.
- Now add the flour and hazelnut. Knead into a big ball. Cover with clingfilm and leave to rest in the fridge for at least 30 minutes.
- Preheat your oven to 180°C or 356°F, top to bottom heat.
- Divide the dough into two portions and then roll it out to approx. 3 mm thick.
- Using cookie cutter of your choice, cut out equal amounts of top and bottom cookies. For the tops, if you don't have a "Linzer cookie cutter", use a smaller cookie cutter or a round tip of your piping bag to make a hole in the middle.
- Place the cookies on a try lined with baking paper. Always make one tray with tops, and one tray with bottom cookies.
- Bake for around 6-10 minutes. The cookies should be golden brown, and not get too dark.
- Should your jam be difficult to spread, you can heat it up in a saucepan a little to make it more liquid. If you are using a jam with bits, strain the jam through a sieve.
- You can either spread the jam with a spoon, or, my preferred method is to fill the jam in a piping bag, cut a hole at the small end, and pipe it onto the bottom biscuits. Leave a 2-3 mm edge free when adding the jam, otherwise, it will squeeze out the sides.
- Sprinkled the top biscuits with icing sugar before placing them onto the bottom biscuits.
- Serve immediately or place in a cookie tin until needed.
Notes
Expert Tips for Assembling the cookies
- Ensure that you give the dough enough time to rest in the fridge. This will avoid the dough getting too warm and soft to work with.
- Ideally, use cold hands and a cold surface when rolling to prevent the dough from getting too warm and soft.
- If you find that the dough sticks to the work surface when rolling, cover the surface with some flour. A non-stick silicone mat can help in this case as well.
- Wait until the cookies have completely cooled before assembling them. This will prevent them from breaking.
Hi, can anyone confirm how many singular biscuits this recipe actually makes? I've checked but can't find it anywhere!
Thanks
Hi Lawrence, it was written in the recipe card at the bottom. This recipe should make about 30 cookies but of course it depends on the size of your cookie cutters 🙂
Thank you Marita, I noticed it as soon as I submitted the comment 🤣
Haha no problem happens to the best of us.
I really like the addition of hazelnuts in the shortbread biscuit base, that will add wonderful flavour. Any biscuit sandwiches with jam is a winner for me and they’re pretty as a picture too.
Whenever I see your recipes, I remember my childhood! Thanks to our lovely German neighbour, I have tried all sorts of cakes and cookies, and I know how good they are!
Spitzbuben seem very similar to the shortbread cookies we make here, in the US. I don't bake, but I'd love to try the ones made with ground hazelnuts instead of ground almonds. They must taste heavenly with jam!
I had no idea that there were hazelnuts in Spitzbuben cookies. Now I know what makes them so perfectly crunchy and buttery. Will be making this recipe for sure!
I can't believe I have never made a Linzer cookie (spitzbuben). I want to try this recipe with the ground hazelnuts. You have some excellent tips too.