Spitzbuben Recipe - Allrecipes.com
Spitzbuben Recipe


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"This is a typical Swiss recipe. You can buy the spitzbuben in any bakery here in Switzerland."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed.
  2. Beat butter or margarine until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color.
  3. Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour.
  4. Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles.
  5. Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes.
  6. Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice.
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Reviews More Reviews

Jun 11, 2010

These turned out beautifully. I learned how to make these when I lived in Germany, but I lost the recipe. This one seems identical. Make sure to cut out extra tops, because they will ocassionally crack during baking. In true German style, I love to put sauerkirsch (sour cherry) jam in the middle for a kick of tartness.

Jul 16, 2004

These cookies are delicious! This has quickly become a new family favorite...I made a batch to send to my grandmother, but they were all gone before I could get them in the mail!


12 Ratings

Nov 14, 2011

Perfect. I struggled to use my mother in law's recipe, which is in German and uses weights rather than volume measurements. This recipe worked beautifully and even my German husband was thrilled. Thank you so much! Now that Advent is approaching, I plan to make several batches!

Nov 09, 2011

I've made Spitzbuben every year as part of my christmas baking, but lost my recipe in my recent move. These are delicious, I also pefer to use sour preserve like rasberry.

Apr 12, 2011

Lovely, light cookie! I wasn't able to give the recipe five stars, though, due to the following errors: If the dough were rolled out to 3/4" thickness, not only would you have a cookie that's 1-1/2" high when finished, there's no way, unless each was only about an inch around, you'd be able to cut out 60 cookies in order to make 30. I rolled out my dough to about 3/16", and I got 40 heart shaped cookies, 2" wide at the widest part. Almost all other Spitzbuben recipes say to roll out the dough to 1/4" (one said 1/8"). I warmed up about 3/4c. preserves, and I had a few of tablespoons leftover. 1/2c. would have been plenty. Minor oops is the typo in the second to last sentence. ;0)

Mar 01, 2011

These are very yummy. The only reason it isnt getting 5 stars is because it was a real pain to make. Ive never made these before so I did not know if what I was doing is right. I wish the directions were more detailed. My dough was very crumbly and hard to work with, I dont know if it was supposed to be this way or if I did something wrong? The taste was great though. I also didnt know if the cookies were supposed to be golden when taking them out of the oven, so I just did 8 minutes (not golden, but tasted good) so I guess thats how their supposed to be.

Mar 30, 2010

We use red currant jam, the sourness makes it delicious.

Nov 11, 2006

These are pretty good. I made them wrong though. Hah. They ended up really tall. :P


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  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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