Everyone who tries them loves them: Spitzbuben. These cookies from Landtmann's Fine Patisserie are packed with poppy seeds and red currant jelly, and are so delicious that even 1 kg of dough is not enough!
Ingredients 6 Portions
Knead all ingredients into a smooth dough and leave to rest in the refrigerator for 1 hour.
Briefly knead the dough, roll out thinly and cut out into circles.
Cut out a small heart in the center of half of the circles and lay out on a baking sheet lined with baking parchment.
Bake in an oven at 180°C fan (356°F) for ten minutes until golden brown.
Leave to cool and sprinkle powdered sugar over the cookie halves with hearts cut out.
Spread the red currant jelly over the other halves and place the halves sprinkled with sugar on top.