The Spitzbuben, delicious biscuits typical of Trentino Alto Adige, are an authentic Christmas delicacy. Prepared with a crumbly shortcrust pastry and generously filled with raspberry or apricot jam, possibly homemade, they come together to the beloved Vanillekipferl, Linzer biscuits, classic butter biscuits and gingerbread biscuits, conquering the podium of the most popular biscuits during the holidays. Their name, which translated means “brats“, reveals their playful aspect: the characteristic shape with three little holes filled with jam recalls the face of a naughty boy. In the broad scenario of Christmas recipes, known for often laborious traditional preparations, Spitzbuben stand out for their surprising simplicity. You don’t need to be an expert pastry chef to try your hand at this delicious creation; simply follow the recipe step by step and respect the resting and cooking times of the biscuits. Shortcrust pastry, which can be prepared in a simple way as in the recipe we propose today or enriched with almonds and vanilla, gives a crumbly consistency to the biscuits. The jam for the filling usually includes apricots and raspberries, but nothing takes away from using a different one – for example strawberries – or choosing a good spreadable cream. The contrast between the sweetness of the shortcrust pastry and the slightly acidic note of the raspberry jam is simply delicious. Although their preparation requires some time for cooking and filling, the satisfaction of tasting these artisanal biscuits amply repays the effort. In Alto Adige, during the Christmas celebrations, Spitzbuben they are a must on the homemade biscuit table, and their preparation begins already in the first days of December; beyond the pleasure of enjoying good artisan biscuits, it is certainly an opportunity to bring some family members together in the kitchen. The refined presentation of Spitzbuben makes them ideal for packaging and offering as Christmas gifts. Packaged in elegant cardboard boxes but also in simple cellophane bags closed with a nice bow and accompanied by a note, they will certainly be appreciated. Spitzbuben are not only a pleasure for the palate but also a tangible symbol of the generosity and love that characterize the holiday season.

Preparation

1

Before starting to prepare the biscuits, remove the butter from the refrigerator well in advance so that it softens. In a bowl, mix the flour with the yeast and add the butter which should be easily workable.

2

Using your fingertips, dip the butter into the flour until you get a sandy mixture.

3

At this point add some grated lemon zest, salt and rum.

4

Also add the vanilla sugar and the egg.

5

Mix with a spatula until you get large crumbs.

6

Transfer the dough to a work surface and knead quickly until the mixture is smooth and homogeneous. Form a loaf and wrap it in cling film; let it rest in the fridge for 1 hour.

7

Once the resting time has elapsed, remove the dough from the fridge and roll out the dough on a lightly floured surface to a thickness of 5 mm.

8

Using the appropriate pastry cutters, cut out the biscuits and, as they are ready, arrange them on a micro-perforated baking tray or one lined with baking paper.

9

Using a small nozzle, poke three holes in half of the biscuits.

10

Cook in a preheated static oven at 180°C for 8-10 minutes. As soon as they start to brown, remove the pan from the oven and let the biscuits cool.

11

When they have cooled, dust the biscuits with the central holes with icing sugar.

12

Spread the jam on the base of the biscuits and place the corresponding one with the three holes on top of each one. As they are ready, arrange them on a tray, alternating the colors of the jam.

Tips and tricks

For the perfect success of the recipe, always use quality ingredients, especially the butter which must be fresh and with a good scent. Centrifugal butter is ideal for preparing shortcrust pastry and biscuits.

Replace 50 g of flour with an equal quantity of almond flour and add the seeds of a vanilla bean; you will get a more aromatic and fragrant shortcrust pastry.

You can prepare the shortcrust pastry a day in advance and store it in the fridge until ready to use; You can also freeze it if you want.

storage

Store Spitzbuben in an airtight container or airtight box; they stay fresh for a week. If stacking multiple layers of cookies in the container, place a sheet of parchment paper between the layers to prevent them from sticking together.

If you want to store them for a longer period, you can freeze the Spitzbuben. Place them in a sealed container and place them in the freezer.